Description
A rich and creamy peppermint dark chocolate mousse topped with whipped cream, fresh mint leaves, and chocolate curls.
Ingredients
Scale
- 120 g dark chocolate
- 300 ml heavy cream
- 3 pasteurized eggs
- 100 g granulated sugar
- 1 tsp peppermint extract
- 2 tbsp cocoa powder
- 60 g butter
- 60 g all-purpose flour (or 180 g crushed chocolate cookies for crust)
- 200 ml whipped cream (for topping)
- Fresh mint leaves (for garnish)
- Chocolate curls (for garnish)
Instructions
- Prepare the base layer: bake a brownie base or press a cookie crust into a springform pan. Chill or bake until set.
- Melt the dark chocolate gently and let it cool slightly.
- In a cold bowl, whip the heavy cream to soft peaks.
- Whisk eggs with sugar over simmering water until thickened. Beat until tripled in volume.
- Fold melted chocolate into the egg mixture. Stir in peppermint extract. Gently fold in whipped cream.
- Pour mousse over the prepared base. Smooth and refrigerate for at least 6 hours or overnight.
- Before serving, top with whipped cream, mint leaves, and chocolate curls.
Notes
- For a more intense chocolate flavor, use high-quality dark chocolate.
- The mousse can be made a day in advance, allowing flavors to meld while chilling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 75 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 110 mg