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Cym. Sarah Jean 'Mint Sherbet' choc mint mousse
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  #1  
Old 01-27-2010, 08:22 AM
snakecharma snakecharma is offline
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Join Date: Oct 2009
Location: sydney's outer western suburbs
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Default choc mint mousse
melt 1 full size block of dark cooking chocolate over water (a double boiler for those chefs out there).
While it cools finely chop 8 after dinner mints, the stick ones are best but the other ones are fine.
Whip 600mls of thickened cream to firm peaks.
Fold together the melted chocolate, the cream and mint until combined. Refrigerate until firm and cooled.

*BEWARE*
this is really,really rich - a little bit goes a long way!

Enjoy!
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  #2  
Old 01-27-2010, 03:31 PM
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nenella nenella is offline
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Location: France, Atlantic Coast, Royan
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Sounds delicious!
I have a question - how many grams/ounces is a 'full sized block of chocolate?
thanks
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  #3  
Old 01-27-2010, 03:48 PM
trdyl trdyl is offline
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It does sound delicious.
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  #4  
Old 01-31-2010, 06:33 AM
snakecharma snakecharma is offline
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about 250 - 300g

I usually put a bit more in anyway
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