White Chocolate Mint Mousse Recipe | Nigella Lawson
Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 368
Total Fat: 28 g
Saturated Fat: 17 g
Carbohydrates: 26 g
Dietary Fiber: 0 g
Sugar: 26 g
Protein: 4 g
Cholesterol: 63 mg
Sodium: 61 mg
Total: 40 min
Prep: 25 min
Inactive: 15 min
Ingredients
- 9 ounces white chocolate, broken into small pieces
- 1 cup heavy cream
- 1 egg white
- 1/4 teaspoon peppermint extract (I use Boyajian natural peppermint flavour)
- 6 fresh mint leaves, optional
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Directions
- Place the white chocolate pieces in a bowl over a pan of gently simmering water. Stir occasionally until melted, then remove and cool slightly on a cold surface.
- In another bowl, whisk the cream, egg white, and peppermint extract to soft peaks using an electric mixer.
- Stir a spoonful of the whipped mixture into the chocolate, then gently fold the chocolate into the remaining cream until combined.
- Spoon into 6 small glasses (about 60ml or 1/4 cup each).
- Chill in the fridge, or freeze for 10-15 minutes for quicker setting. Garnish with mint leaves just before serving.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Nigella Lawson (Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
