The Startup Cook - Chocolate Mint Mousse

December is always an exciting time for me, but let’s be honest it’s the season for your home to be filled with guests. Isn’t it? And I know it is really incredibly hectic and you’re always on pins and needles because there are two things that everyone looks forward too - gifts and the other being well of course…the food.

While it is important to serve good and delicious food, there is one other element that is more important above all - You being completely at ease. Therefore based on this Nigella Lawson philosophy, this particular recipe is a result of an hours mousse research. It’s a delicious and hassle free dessert that incorporates a majority favourite – Chocolate.

Designed to be a people pleaser, this decadent pudding will not let you down.

HAPPY NEW YEAR EVERYONE!!!

Ingredients

200g – 220g of cooking chocolate (dark)
250 ml of whipping cream
1 egg
1 tbs of sugar
1 tbs of butter
2 tsp of vanilla essence
1 tsp of mint essence

Directions

Melt the chocolate and butter together on a double boiler.

Carefully break the egg separating the yolk from the white. Place the yolk and the white in two separate bowls.

Add the sugar to the yolk and whisk until its combined well.

Once the chocolate has melted, take it off the heat and let it cool for about 10 – 15 minutes.

Using a hand mixer, whisk the whipping cream until soft peaks begin to form.

Then add the egg white, mint essence to the whipping cream and whisk briskly for a few seconds and set aside.

Whilst whisking the chocolate, add the yolk mixture to the cooled chocolate.

Take a ¼ cup full of the mint cream mixture, add it to the chocolate and fold gently.

Then take the entire chocolate mixture, add it to the cream and whisk briskly (for less than a minute) until everything is well incorporated.

Spoon the mousse in to cups and chill for at least two - three hours.

Disasters, Warnings and Tips

If you add extra mint essence, your pudding might taste like chocolate toothpaste.

The butter helps to melt the chocolate.

Without seconds, you can serve mousse to about six people with this recipe.

Remember to (carefully) stir the chocolate while it’s melting on the double boiler.

Whilst adding the yolk mixture to the chocolate, mix a ¼ tsp of coffee with a tablespoon of water and add to the chocolate as well.

If you’re feeling a little fancy, garnish the mousse with a few mint leaves.

The most tedious task here is melting the chocolate.

Add tablespoon of coffee liqueur (http://life.dailymirror.lk/article/7304/the-startup-cook-coffee-liqueur) for a powerhouse chocolate treat.

The original idea was to make Nigella’s White Chocolate Mint Mousse, but the white chocolate I had was horrid.

If you’re not a mint person, skip it. This is a pretty good chocolate mousse recipe.

For a fluffier mousse, whisk two egg whites beforehand and fold in to the whipped cream.

2015 is here people!

By Shazzana Hamid