Mint Chocolate Mousse Recipe

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Eat Me

I’ve been getting mousse, loose, aboot this hoose!

Sorry, couldn’t help it.

After making a white chocolate mousse with samples from Millies, I couldn’t help but make more versions! This time I used the Mint Extra Dark Chocolate from Seed and Bean, and, tweaking my recipe, I created a much more indulgent, rich affair, which needs a much smaller portion size. It’s equally as delicious though, with the mint cutting through the rich, bitter chocolate and refreshing the palate rather than swamping it. Normally I get about two spoonfuls through a chocolate pudding before giving up, but I had no trouble polishing this one off, even after two portions of Easter lamb. So, I’ll be starting running again this week…

Give it a go though! Here’s the recipe:

Mint Dark Chocolate Mousse
Serves 4

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Minty Mousse

85g Mint Extra Dark Chocolate
40ml milk
2 egg whites
60ml double cream
A squeeze of lemon
1tbsp caster sugar

  • Melt the chocolate in a bowl over water boiling in a pan.
  • Stir in the milk then remove from the heat.
  • Whist the egg whites with a squeeze of lemon and the caster sugar until you get stiff peaks.
  • Gently fold into the chocolate mixture.
  • Whip the cream until it’s just about forming soft peaks.
  • Fold into the mixture.
  • Pour into four cups/glasses.
  • Put in the fridge for at least 2 hours.

This chocolate is available from Millies:



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