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


  • 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


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

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