Ingredients for Chocolate After Dinner Mint Parfaits
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate After Dinner Mint Parfaits? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate After Dinner Mint Parfaits
- **Chocolate Mousse:** Sprinkle 2 teaspoons of powdered gelatin over 1/4 cup cold water in a small bowl. Let stand for 5 minutes to soften.
- Melt 6 ounces of finely chopped semi-sweet chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Set aside to cool slightly.
- In a clean bowl of an electric mixer, beat 3 large eggs and 1/2 cup granulated sugar on medium-high speed for 5 minutes, or until thick and pale.
- Gently heat the softened gelatin in a small saucepan over very low heat until melted.
- Slowly whisk the melted gelatin into the egg mixture.
- Stir in the melted chocolate. Gently fold in 1 cup heavy cream, whipped to soft peaks.
- Divide the mousse evenly among 8 (3/4-cup) serving glasses.
- Refrigerate for at least 30 minutes, or until set.
- **Mint Mousse:** In a small saucepan, bring 1 cup whole milk and 1/4 cup granulated sugar to a boil. Add 1/2 cup fresh mint leaves. Remove from heat, cover with a tea towel, and let steep for 15 minutes.
- Meanwhile, soften 1 teaspoon powdered gelatin in 1 tablespoon cold water as in step 1. Melt the gelatin as in step 4.
- Strain the mint-infused milk mixture through a fine-mesh sieve, pressing on the mint leaves to extract all the flavor. Stir in the melted gelatin.
- Let the mint mixture cool completely, then gently fold in 1 cup heavy cream, whipped to soft peaks.
- Pour the mint mousse over the set chocolate mousse in the serving glasses.
- Refrigerate for 1-2 hours, or until set.
- **Chocolate Ganache:** Bring 1 cup heavy cream to a boil in a small saucepan.
- Pour the hot cream over 4 ounces of finely grated semi-sweet chocolate in a heatproof bowl. Let stand for 1 minute, then stir until smooth and glossy.
- Let the ganache cool slightly.
- Pour the ganache over the mint mousse layer in the serving glasses.
- Refrigerate for at least 1-2 hours, or until set.
- Garnish with a fresh mint leaf before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
44g
Fat
124g
Carbs
9g
