Have you ever googled something only to realize you spelled it wrong and got something totally different than what you wanted??? Well, I did that…and didn’t realize it for a good 7-8 minutes!!
I wanted to make some yummy chocolate mousse to fill some chocolate cups for the dessert portion of a teacher’s luncheon. So, I searched “Moose Recipes”…and got lots of meat recipes…no dessert recipes. Being an air head at times, I continued to press the search button on several other websites…still getting lots of meat recipes. Then, all of a sudden, “DING!” – the light turned on!! :) Spelling is not my strong suit and I love that spell check is an integral part of my life!! – see…I spelled integral wrong…but with the squiggly red line I can make sure you all don’t know!! LOL!!
Well, all that said, I have a recipe to share with you because it was YUMMY!! – and it didn’t contain any animal parts! :) – well, that I know of!
They were soo tiny! A sweet friend of mine gave me these little chocolate cups so I’ve been wanting to use them for a while now!! Thank you Deborah!!
I found this recipe on Food Network’s website. Brought to you by Nigella, it’s called
Ingredients
9 ounces white chocolate, broken into small pieces
1 cup heavy cream
*1 egg white (*yes…raw egg warning)
1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour)
6 fresh mint leaves, optional
9 ounces white chocolate, broken into small pieces
1 cup heavy cream
*1 egg white (*yes…raw egg warning)
1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour)
6 fresh mint leaves, optional
Directions
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. When it’s melted, stand the bowl on a cold surface to cool down a little.
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. When it’s melted, stand the bowl on a cold surface to cool down a little.
In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
The only change I made was I used some mint chocolate chips I had instead of the peppermint extract. I think I used about 3 oz of the mint chips and 8 oz of white chocolate (yes…more than 9 oz total, but it didn’t do anything noticeable to the recipe).
Also, instead of using the mint leaves (which I didn’t have) I shaved some Andes Mints I had and sprinkled them on top. A nice finish to a mint chocolate mousse cup. My husband said it tasted like mint chocolate chip ice cream!
I hope everyone has a Merry Christmas!!
Give your kiddos an extra squeeze today and savor every moment!!
Blessings!
If you ever need mint again, then let me know! I have it growing on my back patio and could bring some to you or Ben at church.
YUM! I will!! Thanks Bethany!!
Very cute! So glad that you could put them to such a great use. Merry Christmas friend and kiss those sweet kidlets for us!