Peppermint Chocolate Mousse

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	5 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat the chocolate bars, dark chocolate and butter in a water bath.
In the meantime, stir two egg yolks and two tablespoons of hot water until frothy. Beat the egg white together with a pinch of salt until stiff. Also whip the cream together with a tablespoon of sugar until stiff.
Add the melted chocolate mixture to the egg yolk and stir in. Now fold in the egg white first and then the cream.
Pour the cream into portion glasses and chill for about five hours.
Tip:
After Eight Fine Sticks are suitable for decoration.
Cut a couple of sticks (approx. 4) into small pieces and stir into the cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.