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Mint Chocolate Mousse Recipe

by Mima Sinclair on Tuesday, 8 January 2013

Made with marshmallow these little mousse pots are safe for pregnant women to enjoy & any one with egg allergies

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  • Serves 6

  • Prep time 10 mins

  • Cooking time 10 mins

  • Skill level Easy

  • Prepare ahead yes

Ingredients

  • 150g (5oz) marshmallow
  • 50g (2oz) butter
  • 200g (7oz) mint matchmakers
  • 100g (4oz) dark chocolate
  • 450ml (15fl oz) double cream
  • ½ tsp cocoa powder, to dust

Tip

Use 200g dark chocolate instead of the matchmakers and add 2tbsp instant coffee granules to the saucepan while it melts for delicious coffee chocolate pots

Preparation

  1. Place the marshmallows, butter, 150g (5oz) matchmakers, dark chocolate in a heavy based sauce pan. Melt over a gentle heat for 5-10 minutes stirring occasionally until well combined. Take of the heat and leave to cool slightly.

  2. Whip the 300ml (½pt) of the cream to firm peaks then fold through the chocolate mixture. Divide between 6 ramekins and chill in the fridge for 1 hour or until needed.

  3. Whip the remaining cream to soft peaks then spoon onto the mousses. Roughly chop the remaining matchmakers, scatter over the mousses and dust with cocoa powder to serve.