November 13, 2016

Milk chocolate mint mousse

I found this recipe on chocolate mint mousse in the weekly magazine"Søndag" (issue 42/2016). As this recipe contains dark chocolate I decided to use milk chocolate instead of, as I dislike dark chocolate due to it´s bitterness. In order to boost the chocolate flavour I added  in some cocoa powder on top. This mousse has a relative soft texture, which I think could be due to the use of milk chocolate instead of dark chocolate.

Milk chocolate mint mousse: - 4 servings

  • 1 dl full fat milk
  • 125 g milk chocolate, medium-fine chopped
  • 2 tablespoons cocoa powder
  • 1 egg yolk
  • 25 g sugar
  • 1,25 dl dairy whipping cream - whipped into foam
  • ½ teaspoon mint flavour
  1. Heat up the milk to the boiling point in medium cooking pot,
  2. Add in the chopped chocolate and cocoa powder, stir until the chocolate is melted.
  3. Whip the egg yolk and sugar foamy.
  4. Add the egg mass into the chocolate mass. The temperature of the chocolate mass should not be to warm.
  5. Stir in the mint flavour.
  6. Afterwards gently stir in the whipped dairy foam.
  7. Pour the chocolate mousse into serving glasses.
  8. Store the chocolate mousse in the refrigerator for min 2-4 hours.
  9. Decorate with mint leaves.
  10. Enjoy.

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