White Chocolate Mint Mousse – a delicious recipe with white chocolate, heavy cream, egg, peppermint, mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then.
2
When it's melted, stand the bowl on a cold surface to cool down a little.
3
In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together.
4
You want soft peaking rather than a stiff mixture.
5
Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
6
Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
7
Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes.
8
Decorate top with a mint leaf before serving.
554
kcal
Calories
41
g
Fat
40
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 9 ounces white chocolate, broken into small pieces, 1 cup heavy cream, *1 egg white, 1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour), and more.
Yes, White Chocolate Mint Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
