White Chocolate and Mint Mousse

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

I don't usually overindulge in white chocolate, but I find the mint takes away some of its cloying sweetness. However, when I brought this dessert as a birthday treat, someone told me it was like eating cream without the cake—it's so unusual. And since the mousse is rich and sweet, I serve it in very small portions. As they say in show business, to leave a feeling of slight dissatisfaction, leaving you wanting more.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

255 g white chocolate, broken into small pieces
1 cup heavy cream
1 egg white
1/4 tsp mint extract
6 fresh mint leaves (optional)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the white chocolate pieces in a bowl, place the bowl over a double boiler, and heat until the chocolate melts, stirring occasionally with a spatula. Once the chocolate has melted, place the bowl on a cool surface and let it cool slightly.
In another bowl, beat the cream, egg whites, and mint extract with a handheld electric mixer until soft peaks form, not stiff peaks.

Place a large spoonful of cream into the slightly cooled chocolate and stir, then gently fold the chocolate mixture into the cream.

Divide the mixture into 6 small but attractive glasses, each holding 60 ml.

Refrigerate or freeze briefly for 10-15 minutes. Garnish with a mint leaf before serving.

Categories:

recipe / Desserts / Creams, sauces, mousses, yogurts / Nigella Lawson

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