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
Peppermint Mousse Aux Chocolats
Peppermint Mousse Aux Chocolats

Instructions

  1. 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.
  2. 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.
  3. To serve, layer the light and dark mousse alternately in glasses and garnish with a few peppermint leaves.

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