Best Mint Mousse Recipes

WHITE CHOCOLATE MINT MOUSSE

Steps:

• 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.

OREO MINT CHOCOLATE MOUSSE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 minutes.
• Chop 10 cookies coarsely; stir into pudding with whipped topping until blended. Spoon into 8 dessert dishes.
• Refrigerate 1 hour. Cut remaining cookies in half. Top desserts with cookie halves and fruit. Garnish with mint, if desired.

MINT MOUSSE

Steps:

• In medium saucepan combine bars, broken up and 1/2 cup cream.
• Stir constantly over low heat until melted and smooth.
• Stir in mint extract.
• Remove from heat and cool completely.
• In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
• Add the food color and beat just until color is uniform.
• Gently fold in the cooled white mixture and optional chips if using, until well blended.
• cover and chill for at least 2 hours.
• Serve as desired.

WHITE-CHOCOLATE-MINT MOUSSE

Steps:

• Have ready a serving bowl with at least a 6-cup capacity.
• In a medium saucepan over low heat, place 1/2 cup of the cream and the butter and heat until the mixture is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat.
• Add the white chocolate and let it soften in the hot cream mixture for about 30 seconds. Stir the mixture until it is smooth and all of the white chocolate melts.
• Transfer the mixture to a bowl and refrigerate until cool to the touch but still pourable, about 30 minutes.
• In the large bowl of an electric mixer, mix the remaining 2 cups of cold cream, vanilla, mint extract and the cooled white-chocolate mixture on low speed to blend the ingredients.
• Increase the speed to medium high and beat until firm peaks form, about 1 minute.
• Transfer the mousse to a serving bowl, cover and refrigerate up to 1 day. When ready to serve, either leave in the serving bowl or spoon into individual serving bowls/goblets, garnish with the white-chocolate shavings and mint leaves and serve cold.

MINT-CHOC MOUSSE

Steps:

• With the chocolate bar flat-side up, scrape a large kitchen knife over the surface to create chocolate curls (you only need enough to decorate the mousses before serving). Transfer to a plate and chill. Finely chop the remaining chocolate and put in a bowl set over a pan of gently simmering water, stirring every now and then, until melted. Alternatively, melt in the microwave in short bursts, to ensure it doesn't burn. Set aside to cool for 10 mins.
• Put the cream and peppermint extract in a bowl. Put the egg whites in another bowl with a small pinch of salt. Using very clean beaters, whisk the egg whites until they hold stiff peaks, add the sugar and briefly whisk again. Transfer the beaters to the cream and whisk until just holding its shape, then fold in 200g of the yogurt. Stir the egg yolks into the melted chocolate.
• Add a large spoonful of egg white to the chocolate mix and stir to loosen the consistency. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, trying to keep as much air in the mixture as possible. When there are no more visible streaks, transfer to eight serving glasses and chill for 2 hrs, or cover with cling film and chill for up to 24 hrs.
• Before serving, top each mousse with a spoonful of yogurt, pomegranate seeds, chocolate shavings and mint leaves.

GREEN TEA AND MINT MOUSSE

Steps:

• Crush mint leaves in a small saucepan and add water; bring to a near boil, lower heat, and simmer for 10 minutes. Strain mint leaves from water and measure 3 tablespoons mint water. Reserve any remaining mint water for another use.
• Mix white chocolate, 3 tablespoons mint water, and matcha on top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula until smooth, 5 to 10 minutes. Remove from heat and allow white chocolate mixture to cool to room temperature.
• Beat cream in a bowl using an electric mixer until soft peaks form; fold into white chocolate mixture.
• Whisk egg whites in a large bowl until soft peaks form; fold into white chocolate mixture using a rubber spatula. Divide mousse among 6 dessert cups and chill until set, at least 1 hour.

WHITE CHOCOLATE-MINT MOUSSE DESSERT

Steps:

• Combine first 3 ingredients in medium saucepan. Stir in 3/4 cup milk; let stand 1 min. Cook on low heat 5 min. or until gelatine and mints are completely dissolved, stirring occasionally. Remove from heat. Add chocolate; stir until melted. Gradually stir in remaining milk.
• Refrigerate 30 min. or until slightly thickened, stirring occasionally.
• Add COOL WHIP; stir with whisk until blended. Spoon into 6 dessert glasses. Refrigerate 2 hours or until firm.

CHOCOLATE MINT MOUSSE

Steps:

• Heat 1/3 cup cream in a 1-quart saucepan over low heat until hot, then whisk in chocolate with a pinch of salt until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally, about 30 minutes.
• Beat remaining cup cream with extract in another bowl using an electric mixer at medium speed until it just holds soft peaks. Add cooled chocolate mixture and beat until mousse just holds stiff peaks. Fold in 1/4 cup candy and spoon into 4 stemmed glasses, then sprinkle with remaining 1/4 cup candy. Chill until cold, about 1 hour.

MINT CHOCOLATE MOUSSE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Chop 10 cookies coarsely; stir into pudding with the whipped topping. Spoon into 8 dessert dishes.
• Refrigerate 1 hour. Cut remaining cookies in half. Use to garnish desserts with the berries.