Chocolate-mint Mousse Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
8 large: Eggs,
3 cup: Semi-sweet chocolate pieces,
10 tbsp: Unsalted butter,
5 tbsp: Creme de menthe, Green or white
1 cup: Heavy cream,
Fresh mint, if desired
Directions:
1. Separate eggs, placing whites in large bowl, yolks in small bowl.
Reserve 1/2 cup chocolate pieces. In large glass bowl, place remaining
chocolate and the butter. Microwave on HIGH 3 minutes, stirring until
well blended. 2. Beat in yolks, one at a time, beating well after
each. Let cool, stirring occasionally, 15 minutes, or until slightly
thickened. Stir in 4 tablespoons creme de menthe. With electric mixer
at high speed, beat egg whites until stiff, moist peaks form. With
same beaters, in small bowl, beat cream until stiff. Fold the egg
whites and half of whipped cream into the chocolate mixture. Cover;
refrigerate mousse and remaining cream until sready to serve. 3.
Meanwhile, in small glass bowl, place reserved chocolate. Microwave
on HIGH 3 minutes, or until chocolate is melted. On foil lined tray,
trace a 6-inch circle. Spread melted chocolate within circle.
Refrigerate 45 minutes; with knife, cut circle into 6 equal wedges.
4. To serve: With electric mixer at high speed, beat the reserved
whipped cream with the remaining cream de menthe. Spoon into pastry
beg fitted with 1/2-inch star tip. Pipe 6 swirls on mousse. Between
each swirl, press a chocolate wedge slightly into mousse to stand
upright. Garnish with fresh mint, if desired. Makes 10 servings.
Source from luhu.jp
Reserve 1/2 cup chocolate pieces. In large glass bowl, place remaining
chocolate and the butter. Microwave on HIGH 3 minutes, stirring until
well blended. 2. Beat in yolks, one at a time, beating well after
each. Let cool, stirring occasionally, 15 minutes, or until slightly
thickened. Stir in 4 tablespoons creme de menthe. With electric mixer
at high speed, beat egg whites until stiff, moist peaks form. With
same beaters, in small bowl, beat cream until stiff. Fold the egg
whites and half of whipped cream into the chocolate mixture. Cover;
refrigerate mousse and remaining cream until sready to serve. 3.
Meanwhile, in small glass bowl, place reserved chocolate. Microwave
on HIGH 3 minutes, or until chocolate is melted. On foil lined tray,
trace a 6-inch circle. Spread melted chocolate within circle.
Refrigerate 45 minutes; with knife, cut circle into 6 equal wedges.
4. To serve: With electric mixer at high speed, beat the reserved
whipped cream with the remaining cream de menthe. Spoon into pastry
beg fitted with 1/2-inch star tip. Pipe 6 swirls on mousse. Between
each swirl, press a chocolate wedge slightly into mousse to stand
upright. Garnish with fresh mint, if desired. Makes 10 servings.
Source from luhu.jp
Tags
Desserts