Summary

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

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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.