Search
by Ingredient

Mint White Chocolate Mousse

StarStarStarStarEmpty star

Submitted by estherke

Mint white chocolate mousse folds melted white chocolate, green creme de menthe, whipped cream, and egg whites into a pale, airy dessert. A refreshing dinner-party finish.

YIELD

4 servings

PREP

30 min

COOK

0 min

READY

150 min

Mint white chocolate mousse is the dessert that looks like a fresh snowdrift in the bowl. Pale green from the creme de menthe, cloud-light from the folded egg whites and whipped cream, and laced with white chocolate’s buttery sweetness. After heavy meals (especially holiday roasts or creamy pastas), this mousse lands on the palate like a cool breath of mint without the density of a traditional chocolate mousse.

Technique is everything here. The mousse contains no gelatin, no thickener, no artificial structure. Its lift comes entirely from air trapped in beaten egg whites and whipped cream. That means folding carefully matters more than almost any other step. Aggressive stirring collapses the foam and you end up with a dense, slightly sweet white-chocolate pudding instead of an airy mousse. Two separate foldings (chocolate into whites, then whites into whipped cream) maximize volume.

Chef Tips

  • Use high-quality white chocolate with real cocoa butter listed in the ingredients. Cheap white chocolate is mostly sugar and oil, and it seizes on contact with the creme de menthe.
  • Cool the melted chocolate to room temperature before adding cream. Hot chocolate breaks the cream and your mousse goes grainy.
  • Beat egg whites to stiff peaks but not dry. Over-beaten whites clump and resist folding into the chocolate smoothly.
  • Fold in a figure-8 motion from the bottom up. This keeps maximum air in the mix.

Variations

  • Swap creme de menthe for peppermint schnapps for a clearer, less grassy mint note.
  • Use dark or milk chocolate in place of white for a classic chocolate-mint mousse. Reduce the sugar if you go darker.
  • Top each serving with crumbled chocolate-mint cookies, fresh mint sprigs, or shaved dark chocolate.

Ingredients

4 115.6
OUNCES ML/G CHOCOLATE
white
3 45
TABLESPOONS ML CREME DE MENTHE
green
1 237
CUP ML CREAM
heavy
2 2
LARGE EACH EGG WHITE
(at room temperature) *

Directions

Melt the white chocolate in a double boiler.

When melted, stir in the creme de menthe.

Let it cool a bit and stir in about 2½ tablespoons of cream.

Let cool.

Beat the egg whites until stiff, but not dry.

Fold the chocolate-creme-cream mixture into the beaten egg whites.

The more carefully you fold, the lighter will be the mousse.

Whip the remaining cream, until soft peaks form.

Fold the egg whites-chocolate mixture into the whipped cream.

Again, the more air you preserve the lighter the mousse.

Spoon carefully into small bowls or cups and chill for about two hours.

NOTES: * Sinful and light mint chocolate mousse -- This concoction is a variation of another white chocolate mousse, which is a variation of a dark rum chocolate mousse.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 327 58% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 29mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 1%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

Email this recipe