Chocolate Peppermint Mousse Delight (Print version)

A creamy chocolate mousse infused with fresh peppermint, ideal for a festive sweet finish.

# Ingredient List:

→ Chocolate Mixture

01 - 5.3 oz dark chocolate (minimum 60% cocoa), chopped
02 - 1 oz unsalted butter, cubed

→ Egg Mixture

03 - 2 large eggs, separated
04 - 1.8 oz granulated sugar

→ Cream

05 - 7 fl oz heavy cream, cold

→ Flavor

06 - 1/2 tsp pure peppermint extract
07 - Pinch of salt

→ Garnish (optional)

08 - Whipped cream
09 - Chocolate shavings
10 - Crushed peppermint candies

# How To Make It:

01 - Combine chopped dark chocolate and cubed butter in a heatproof bowl set over simmering water. Stir gently until smooth. Remove from heat and set aside to cool slightly.
02 - Whisk egg yolks with half of the granulated sugar until pale and creamy. Incorporate peppermint extract and a pinch of salt.
03 - Gradually whisk the melted chocolate mixture into the egg yolk mixture until fully integrated.
04 - In a clean bowl, whisk egg whites to soft peaks. Slowly add remaining sugar while continuing to beat until stiff, glossy peaks form.
05 - Whip the cold heavy cream to soft peaks in a separate bowl.
06 - Gently fold whipped cream into the chocolate mixture until just combined, maintaining lightness.
07 - Carefully fold the beaten egg whites into the chocolate mixture in two additions, preserving airiness for a light texture.
08 - Spoon the mousse into individual serving glasses or ramekins, cover, and refrigerate for at least 2 hours until fully set.
09 - Optionally garnish with whipped cream, chocolate shavings, and crushed peppermint candies before serving.

# Expert Advice:

01 -
  • It feels restaurant-quality elegant yet comes together in under an hour of hands-on time
  • The peppermint cuts through the richness of the chocolate in the most satisfying way
  • You can make it ahead, which means less stress when company arrives
02 -
  • The key to light, airy mousse is folding gently. Aggressive stirring will deflate your egg whites and cream, and you'll end up with something dense and heavy instead of cloud-like.
  • Make absolutely sure there's no yolk in your egg whites. Even the tiniest amount of yolk prevents them from whipping properly because yolk is fatty.
  • This recipe contains raw eggs. If that concerns you, use pasteurized eggs or egg white powder as a substitute.
03 -
  • Tempering chocolate by adding it to egg yolks instead of the other way around helps prevent the eggs from cooking, and gives you a smoother final texture
  • If your kitchen is warm, make this mousse in the evening when it's cool, and refrigerate the bowls before whipping your cream and eggs
  • The bain-marie is essential for melting chocolate properly. Direct heat causes it to seize and become grainy, and you can't save it

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