Mint Chocolate Mousse Dessert Recipes

MINT CHOCOLATE MOUSSE

Steps:

• In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot; remove from heat. Add 1/2 cup mint leaves. Cover; let stand 30 minutes. Discard mint. Return cream to simmering over medium heat.
• In small bowl, beat egg yolks with electric mixer on high speed about 3 minutes or until thick and lemon colored. Slowly beat in sugar. Gradually stir half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
• Stir in chocolate until melted. Transfer to medium bowl; refrigerate about 2 hours, stirring occasionally, until chilled.
• In chilled large deep bowl, beat remaining 1 1/2 cups whipping cream with electric mixer on high speed until stiff peaks form. Fold chocolate mixture into whipped cream. Spoon mousse into dessert dishes. Refrigerate until serving. Garnish with mint sprigs. Store covered in refrigerator.

EASY CHOCOLATE MINT MOUSSE

Steps:

• For best results, chill the mixing bowl for 10 minutes, before making the mousse.

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-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.

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
• In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
• In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
• Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
• Cover and freeze until solid, at least 5 hours or overnight.
• Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
• Enjoy!

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.

CHOCOLATE MOUSSE DESSERT

Steps:

• Using a mixer, combine the pudding, milk, and Cool Whip until smooth.
• Spoon into 4 medium glasses.
• Top with Cool Whip, mini chocolate chips, and pecans.
• Chill for 1 hour.
• For a special occasion or romantic dinner, use wine glasses and top with strawberries.