• Minty Chocolate Mousse
• Chocolate Mouse Components
• Whipped Cream Base
• 1 cup heavy cream
• Swiss Meringue
• 3 egg whites
• 1/2 water
• 12 large mint leaves
• 1/2 cup sugar
• Chocolate Base
• 1/2 cup warm water
• 12 ounces bittersweet chocolate chips
• Egg Yolk Base
• 3 egg yolks
• 3 tablespoons simple syrup
• Whipped Cream Ingredients – optional
• 1 cup heavy cream
• 1 teaspoon vanilla
• 2 tablespoons brown sugar

Whip 240 ml of heavy cream for the mousse to stiff peaks and set aside in the fridge.

Combine the second listing of heavy cream, vanilla extract and brown sugar and whip to stiff peaks, cover and set aside in the fridge until serving – this is optional and only for serving

Make Swiss Meringue. Combine water with the mint leaves. Bring to a boil. Turn off heat and let steep for 30 minutes. Strain. Return minty water to saucepan and add sugar.

Bring to a boil. Lower heat and simmer for 15 minutes or until slighly thickened. Remove 3 tablespoons of the mixture and set aside.

Put egg whites into a mixing bowl. Whisk until foamy. On medium to high speed of your mixer, continue whisking the egg whites, while slowly pouring in the hot sugar mixture.

Continue whisky until light, fluffy and stiff peaks form. Put the mixture into another large bowl and set aside.

Make chocolate base. Melt dark chocolate in a bowl over the simmering water until melted. It will be very thick, slowly had water water to loosen it up.

Whisk until very smooth. Set aside and keep warm, I kept it on the stove top, away from heat.

Make egg yolk base. Whisk egg yolks in your mixer until broken up and light yellow. Heat simple syrup to a boil.

Slowly add to the egg yolks, whisking constantly. Whisk until thick and fluffy.

Fold chocolate base into egg yolk base and gently fold until incorporated.

Next, fold in the plain whipped cream until incorporated. Fold in Swiss meringue until incorporated. Store chocolate mousse in fridge until ready to serve.
Serve.

by Pak101.com (few years ago!) / 820 views