Irish Mint Chocolate Mousse: mint chocolate… in anything… is divine. But a rich, mint chocolate mousse that takes 5 minutes, literally, is almost unbelievable.
Except… it’s not, unbelievable, that is.
It works. It’s easy. It’s quick. And it’s incredibly rich and velvety… and heavenly.
I was a skeptic that it could take a mere 5 minutes. I’m happy to report… I was wrong.
It really is that easy.
Perfect for St. Patrick’s Day, or the holidays dressed up with a bit of peppermint, garnished with whipped cream and fresh mint sprigs.
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I think it might be my new favorite chocolate dessert. You have to try this.
This recipe is so simple that it relies heavily on quality chocolate. I was fortunate that my sister has just returned from Germany where she brought me, yes, some amazing dark chocolate bars. Which, I did use in this recipe. Look for brands like Valrhona, Scharffen Berger, or Ghirardelli. The chocolate should be at least 70% cocoa.
If you’re wondering what makes this recipe “Irish?” It’s the green of the mint. Or, you could make it more Irish by making Whipped Irish Cream.
Whipped Irish Cream
3/4 cup whipping cream
2 tablespoons confectioners’ sugar
2 tablespoons Irish cream liqueur
Whisk ingredients together until peaks form
- 1 cup water
- 2 tablespoons sugar
- 1/8 - 1/4 teaspoon mint extract*
- 9 ounces quality chocolate, chopped
- ice cubes
- Fresh mint sprigs, for garnish
- Add ice cubes to a larger bowl and fill it 3/4 full. Nest a smaller bowl into the ice. You will pour the melted chocolate sauce into this second bowl to whisk. Set aside.
- Pour the water into a saucepan, add the sugar and mint extract, whisk to combine. Then, over medium-low heat, whisk in the chocolate until completely smooth.
- Pour the melted chocolate into the nested bowl on top of the ice cubes. Whisk vigorously with a handheld whisk or electric mixer. If using an electric mixer, the sauce will thicken quickly. Whisking by hand will take a few minutes. This process creates large air bubbles in the sauce which allows it to thicken and become a mousse.
- Once strands of chocolate form inside the loops of the whisk, spoon immediately into ramekins or small containers to firm and set. I refrigerate the mousse for 15-30 minutes to speed up the process.
- Garnish with whipped cream and fresh mint leaves.
- This recipe is so simple that it relies heavily on quality chocolate. Look for brands like Valrhona, Scharffen Berger, or Ghirardelli. The chocolate should be at least 70% cocoa.
- Less is more with mint extract. Be careful not to overpower the mousse.
Getting the Chocolate Just Right:
- If the mousse is heavy, melt the mixture again, add some water and whisk once more.
- It's possible to over whisk the mixture. If it becomes grainy, simply melt the mixture and whisk again, adding nothing more to it.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 54mgCarbohydrates: 45gFiber: 2gSugar: 39gProtein: 5g