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Chocolate Mint Mousse

http://www.thecolorsofindiancooking.com/2013/02/chocolate-and-mint...
  • Ingredients
  • categorized
  • original
  • Produce
  • I will never again serve momo to an army of people when there's something i want to see on tv. but this cocoa mint mousse is (1)
  • Mint crystals (1)
  • Result is a light and fluffy cocoa mint mousse. (1)
  • Semi sweet chocolate. i used 7 squares of cocoaplanet cocoa mint (7 oz)
  • Cooking & Baking
  • Gently fold the rest of the whipped cream into the mixture. (1)
  • Melt your chocolate pieces (1)
  • Sugar (3 Tbs)
  • Vanilla (1 tsp)
  • When the chocolate has (1)
  • Dairy
  • Before serving whip some unsweetened cream. (1)
  • Have scrambled eggs and not a custard base (1)
  • Now it's time to cook the custard. (1)
  • When the cream is, hot (1)
  • Whipping cream (2 cups)
  • Whipping cream (1)
  • Refrigerated
  • Egg yolks (4)
  • Once the cream and egg mixture is well whisked (1)
  • Whip the egg yolks (1)
  • Desserts
  • Whip (1)
  • Other
  • Add in the vanilla.
  • Chop the chocolate into pieces and set it aside.
  • Coming up next Spring is nearly here, and it's fresh, green and healthy time again. Follow along on Twitter @kathygori
  • Heat 3/4 of a cup of cream in a pot.
  • . I doubled it and then put it all into one large bowl, which I then spooned into individual servings as I don't have 16 all of one kind of glass.
  • Usually I just eyeball custard and consider it done when it coats the spoon thickly, but if you want to be technical, it's 160 degrees you're looking for.
  • Keep stirring while you do this, otherwise you
  • Keep the heat on medium low and stir it constantly. It's ready when your thermometer reads 160 degrees.
  • Okay, now here's a confession. I was whipping and then decided to check on my hand blender. So, I turned it off and lifted it out of the bowl to examine it. I then decided to start whipping again, holding it near my face I turned it on. Alan said he saw that was what I was going to do but couldn't believe I would actually do it. I wound up covered in whipped cream.
  • Place a dollop on top of each mousse and then sprinkle the whipped cream with crushed mint crystals.
  • Postscript
  • pour it back into the pot.
  • Some mousses, (meese, mice, moussi??) are made with a gelatin base instead of eggs. Here is one recipe. I didn't use gelatin in this mousse as one of the vegetarian guests does not eat gelatin and I didn't want to take a chance experimenting with agar agar on this particular recipe. I had my hands full with momo and rice paper wraps.
  • Spoon the mousse into individual serving glasses, cover them in plastic wrap and chill for at least 7 hours. I made mine the day before the Oscars, which was one less thing I had to do. Much appreciated as this is a great make ahead dessert.
  • Take the whipped cream and whisk about 1/4 of it into the mousse well. This will lighten the color and make it easier to work with.
  • That's after cleaning up. So, nobody's perfect.
  • The one thing I didn't do was the individual glasses.
  • This recipe serves 8
  • ...until it's all folded in.
  • What have I learned from this Oscar experience
  • When it's cooled (also happens fast) start whipping the cream.
  • When the mixture has reached 160, pour it through a fine strainer into a bowl.
  • will
  • You want to whisk this stuff until it's smooth and glossy then set it aside to cool.

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Published February 28, 2013 (4 days ago).

21 people saved this recipe.

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