Peppermint mousse

By Drum Digital
28 November 2014

Velvety chocolate mousse gets a flavour boost from Peppermint Crisp. A must-try recipe.

Serves 6

Preparation: 20 min

Cooking: 15 min

250 ml (1 c) milk

2 egg yolks

80 ml (1/3 c) caster sugar

100 g dark chocolate

250 ml (1 c) cream

1 Peppermint Crisp bar, grated

15 ml (1 T) gelatin, sponged in 45 ml (3 T) water

1 Heat the milk in a saucepan to just below boiling point.

2 Whisk together the egg yolks and caster sugar. Add a little of the hot milk then add everything to the remaining milk in the saucepan.

3 Heat while stirring continuously until the mixture thickens. Remove from the heat and add the chocolate. Stir until melted, cover with clingfilm and leave to cool.

4 Whip the cream until stiff and fold in the chocolate custard and grated Peppermint Crisp.

5 Microwave the sponged gelatin for a few seconds until just melted. Fold into the chocolate mixture, spoon into glasses and chill until set. Serve with extra whipped cream and Peppermint Crisp.

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