Diana's Desserts - www.dianasdesserts.com

Chocolate Mint Mousse

in Diana's Recipe Book

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Servings: 8
6 oz. semisweet chocolate
5 tbsp. water
3 whole eggs
2 egg yolks
1/2 cup sugar
1 rounded tsp. unflavored gelatin
1/4 cup water
1 tsp. mint extract
1 cup whipping cream, whipped to a soft whip
Extra cream for garnish, stiffly whipped and lightly sweetened
Fresh mint leaves

In a small heavy saucepan, melt the chocolate with the water and set aside to cool. Whisk the eggs, yolks, zest, and sugar in a double boiler until mixture is light and fluffy and lemon colored. Remove from heat, place pan over ice water and whisk until completely cooled. Stir in the melted chocolate. Soften the gelatin in the water. Place over a gentle heat and shake the pan until all gelatin is dissolved. Cool and fold into the mousse with the mint extract. Fold in the whipped cream. Spoon into a 1 1/2 quart attractive serving dish or in 8 individual dessert bowls. Place in the refrigerator; chill for at least 4 hours. To serve, garnish with whipped cream rosettes and mint leaves.

Makes 8 servings.

Source: Millstone Coffee
Date: January 31, 2005

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