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
- 200 ml milk
- 1 tablespoon sugar
- 2 tablespoon peppermint, finely chopped
- 100 g chocolate, dark, finely chopped
- 100 g chocolate, white, finely chopped
- 2 sheets gelatin
- 180 ml heavy cream
- a few stalks peppermint as a garnish
Print Recipe
Pin Recipe 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.
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