Recipe: Delicious White Chocolate Mint Chip Mousse

Chester Marshall
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Recipe: Delicious White Chocolate Mint Chip Mousse
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Recipe: Delicious White Chocolate Mint Chip Mousse Delicious, fresh and tasty.

White Chocolate Mint Chip Mousse. Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream. A very simple, very delicious mousse. I serve it in individual goblets, garnished with fresh mint, or, if there's time, mint leaves brushed with egg white and coated with confectioner's sugar and frozen.

If it's old, the mousse will taste stale.

I added a little bit of red food coloring to the mousse.

When it's topped with whipped cream and some peppermint bits, it makes a stunning presentation.

You can have White Chocolate Mint Chip Mousse using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of White Chocolate Mint Chip Mousse

  1. It’s 1 of FOR MOUSSE.

  2. You need 12 oz of premium white chocolate, I used Lindt White chocolate bars, finely chopped.

  3. You need 1 1/2 cup of heavy whipping cream.

  4. It’s 1/4 tsp of pure peppermint extract.

  5. It’s 1/2 cup of mini semi sweet chocolate chips.

  6. You need 1 of FOR CHOVOLATE RIMMED GLASSES.

  7. It’s 1/2 cup of cocoa powder, I used Hershey's special dark.

  8. It’s 1/4 cup of milk, any type you have.

  9. It’s 1 of FOR GARNISH.

  10. It’s 6 small of chocolate mint candies, I used Andes Mints.

  11. Prepare 6 of White Chocolate Truffles, used Lindor brand.

Next time, I'm going to use raspberry extract.

I'm also thinking of trying cinnamon, lemon, and root beer.

Be careful when doing this as chocolate can burn quickly, particularly white chocolate.

In a larger cold mixing bowl, pour the remaining cream along with the white chocolate cream mixture.

White Chocolate Mint Chip Mousse step by step

  1. TO MAKE CHOCOLATE RIMMED GLASSES.

  2. Place cocoa powder on a small plate. Place milk on another plate. Dip top of your glass first in milk to moisten rim then dip in cocoa and turn gently to frost rim with cocoa. Place in refigerator while preparing mousse..

  3. TO MAKE MOUSSE.

  4. Place chopped white chocolate in heat proof bowl..

  5. Take 3/4 cup of the heavy cream and heat it just until hot, not boiling, either on stove top or in microwave. Pour hot cream over chopped white chocolate and whisk until smooth. Add peppermint extract and whisk in. Cool completely to room temperature, about 1 hour..

  6. When chocolate mixture has cooled whip remaining cream in a large chilled bowl until it has firm peaks. Fold white chocolate mixture in gently in to combine, fold in chocolate chips as well..

  7. Spoon into prepared chocolate rimmed glasses. Top each glass with a mint chocolate candy and a white truffle. Refrigerate at least 4 hours before serving..

Remove from freezer and remove cake from springform pan.

Measure side of joconde cake and cut the chocolate transfer sheet to size.

Remove from heat and cool completely.

In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.

Add the food color and beat just until color is uniform.