This creamy, chocolaty, and super delicious mousse with a touch of fresh mint is the ultimate dessert for St. Patrick’s Day.
If you are planning to host a St. Patrick’s party this year, then there is no way you would go without a fancy dessert, or would you?
In keeping to the colour of the day and to satisfy my craving for something chocolaty, I’ve put together this super delicious, fluffy, and rich Chocolate Mousse topped with a mint cream.
Admittingly, it might not be a classic Irish dessert, but it has all the right ingredients for an instant hit.
Recipe: Chocolate Mint Mousse
For the chocolate mousse:
250 g dark chocolate, roughly chopped
2 large eggs
500 ml heavy cream
4-5 tablespoons whiskey
For the mint cream:
150 ml milk
100 ml heavy cream
75 g sugar
2 egg yolks
1 teaspoon corn starch
½ bunch mint
Melt the chocolate over a bain marie.
Beat the eggs over a bain marie until light and creamy then take from the bain marie and stir in the melted chocolate until obtaining a smooth mix. Stir in the whiskey and set aside to let slightly cool.
Beat heavy cream half-stiff then fold into the chocolate. Pour into a large bowl or six dessert glasses.
Refrigerate at least four hours or overnight.
For the mint cream, muddle the mint leaves.
Heat the milk, heavy cream and mint leaves but don’t bring to boil. Using a handheld blender, blend milk-cream mix and mint leaves. Pour trough a fine sieve.
Mix egg yolks, sugar, and corn starch until creamy. Pour over the hot milk-mint mixture.
Cook over medium heat while stirring constantly until obtaining a thick custard-like cream.
Let cool completely.
Serve the chocolate mousse topped with the mint cream.