185 g (6 oz) plain (dark) chocolate
315 ml (10 fl oz) 1 1/4 cups double (thick) cream
pinch of salt
few drops peppermint essence
315 ml (10 fl oz) 1 1/4 cups double (thick) cream
pinch of salt
few drops peppermint essence
to decorate
mint leaves
1 small egg white
caster sugar (superfine granulated)
grated chocolate
1 small egg white
caster sugar (superfine granulated)
grated chocolate
method
1. Break chocolate into small pieces and put into a blender or food processor fitted with a metal blade.
2. Heat cream in a small saucepan until almost boiling.
3. Pour over chocolate and blend for 1 minute.
4. Add egg, salt and peppermint essence and blend for 1 minute more.
5. Pour into individual ramekin dishes or chocolate cups and refrigerate overnight.
6. To make the decoration, wash and dry mint leaves.
7. Lightly whisk egg white in a shallow bowl and dip in mint leaves to cover.
8. Dip them into caster sugar, shake off any excess and leave to harden on greaseproof paper.
9. Place on each mousse just before serving and sprinkle with grated chocolate.
2. Heat cream in a small saucepan until almost boiling.
3. Pour over chocolate and blend for 1 minute.
4. Add egg, salt and peppermint essence and blend for 1 minute more.
5. Pour into individual ramekin dishes or chocolate cups and refrigerate overnight.
6. To make the decoration, wash and dry mint leaves.
7. Lightly whisk egg white in a shallow bowl and dip in mint leaves to cover.
8. Dip them into caster sugar, shake off any excess and leave to harden on greaseproof paper.
9. Place on each mousse just before serving and sprinkle with grated chocolate.
serving amount
serves 4 - 6.
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