White Chocolate Mint Mousse
This mousse is made with raw eggs, so don’t serve to the young, old or pregnant. Use free range, for a safe egg! Variations - replace the mint and liqueur for 1/2 tablespoon toasted coconut and 30 ml creme de coconut for a white chocolate and coconut Mousse
Preparation time: 15 - 20 minutes Quantity: Makes 4 - 6
Ingredients
150g white chocolate - a proper one
1 measure, approx. 30 ml creme de menthe
6 - 8 mint leaves - very finely chopped
3 eggs (any size)
6 teaspoons caster sugar
Method
- Melt the chocolate over a bain marie (in a bowl over simmering water) or in short bursts in the microwave
- Meanwhile separate the eggs
- Whisk the whites with half of the sugar till nearly stiff
- Add the remanding sugar and whisk till stiff
- When the chocolates melted, whisk in the egg yolks
- Then whisk in the creme de menthe and fresh mint
- Allow to cool a little (3 - 4 minutes)
- Whisk in 1/3 of the meringue, till well incorporate
- Then spoon in the other 2/3 of the meringue, making sure that when you fold in you don’t loose too much air and lightness
- Spoon or pour in to 4 glasses or 6 ramekins