Chocolate Mint Mousse with Creme Brulee Centre

Spoil your sweet tooth with some summer flavours whipped into decadent desserts

Ingredients


  • mousse:
  • 200 g white chocolate
  • 5 large egg yolks
  • 50 g caster sugar
  • 1 pint double cream
  • 20 g fresh mint leaves
  • 3 leaves of gelatine
  • 1 tsp mint extract or crème de menthe
  • 3 tblsp cold water
  • mousse base:
  • 100 g dark chocolate
  • 50 g crushed digestive biscuits
  • creme brulee filling:
  • 2 large egg yolks
  • 20 g sugar
  • 0.25 pint double cream
  • 1 tspn vanilla extract

Method

  1. To make the mousse:
  2. Melt White chocolate
  3. Soak Gelatine leaves in cold water.
  4. Place egg-yolks and sugar in a heat-proof bowl and put over a pot of simmering water.
  5. Whisk until pale and thick.
  6. Remove from heat and add the melted white chocolate to the egg mixture.
  7. Place mint leaves in boiling water for 10 seconds, then strain and rinse under cold water.
  8. Squeeze off excess water and chop mint very finely.
  9. Put the gelatine in to the 3tblsp cold water and heat in microwave for 10 to 20seconds until dissolved.
  10. Add mint leaves to the dissolved gelatine and liquidise with a hand-blender (optional).
  11. Add gelatine and mint mixture to chocolate and mix well.
  12. Semi-whip the cream and fold in to the chocolate mixture.
  13. Fill ring moulds or glasses, refrigerate for four hours.
  14. To make the mousse base:
  15. Melt the dark Chocolate and mix in to the biscuit crumbs
  16. Divide mixture between 8 ring-moulds or put at the bottom of 8 dessert glasses.
  17. Refrigerate for 30mins.
  18. To make the creme brulee:
  19. Heat the cream to just under boiling point.
  20. In a bowl whisk egg yolks, sugar and vanilla together until pale in colour.
  21. Pour cream on to egg mixture and whisk gently.
  22. Fill a silicone baking tray (one that holds ice-cube sized holes) and bake for 30mins at 100degrees.
  23. Allow to cool completely, and then freeze for one hour.
  24. Remove the crème brulees from mould and place one in the middle of each mousse.




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