Peppermint Mousse Aux Chocolats

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Bring the milk, sugar and cut peppermint leaves to the boil in a saucepan. Remove from the plate and let stand for about 20 minutes. Soak the gelatine in cold water for about 5 minutes and then let it drain. Bring the peppermint milk to the boil again and dissolve the gelatin in the hot liquid.
Place the two types of chocolate in a bowl each and allow to melt with half of the milk while stirring. Let the masses cool down and keep them in a cool place until they solidify slightly at the edge. Then stir until smooth. Whip the cream until stiff and carefully pull half of each under the masses with a rubber spatula and refrigerate for another hour.
To serve, layer the light and dark mousse alternately in glasses and garnish with a few peppermint leaves.

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.