Ingredients for White Chocolate Mint Mousse
- Heavy Cream
- Unsalted Butter
- 6 ounces (170g) white chocolate, finely chopped
- Vanilla Extract
- 1/2 teaspoon peppermint extract
- Fresh Mint Leaves
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How to Make White Chocolate Mint Mousse
- Prepare a large serving bowl (at least 6-cup capacity).
- In a medium saucepan over low heat, gently warm 1/2 cup (118ml) heavy cream and 2 tablespoons (30g) unsalted butter until hot and the butter is melted. Do not boil.
- Remove from heat.
- Add 6 ounces (170g) finely chopped white chocolate and let it soften in the warm cream mixture for about 30 seconds.
- Stir until smooth and all the white chocolate is melted.
- Transfer the mixture to a bowl and refrigerate until cool to the touch but still pourable (approximately 30 minutes).
- In a large bowl of an electric mixer, combine 2 cups (473ml) cold heavy cream, 1 teaspoon pure vanilla extract, 1/2 teaspoon peppermint extract, and the cooled white chocolate mixture.
- Beat on low speed to combine.
- Increase speed to medium-high and beat until stiff peaks form (about 1 minute).
- Transfer the mousse to the prepared serving bowl, cover, and refrigerate for at least 2 hours, or up to 1 day.
- Before serving, spoon into individual goblets or glasses. Garnish with white chocolate shavings and your choice of mint garnish (fresh mint sprigs, candied mint leaves, or dark chocolate mint leaves) and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
84g
Fat
129g
Carbs
7g
