Choc-Mint Mousse

You will need:

• Electric beaters


• 2 x Bowls


• Microwave safe container


• Metal Spoons

Ingredients:

400g Dark Chocolate

4 eggs (separated)

1 Cup Thickened Cream

1/3 Cup Caster Sugar

2 tsp Peppermint Essence

1 pkt Choc-mint biscuits (crushed)

Method:

1. Melt Chocolate in Microwave (at half power) in 1min bursts (stir with metal spoon) or over double pan ->base with water top for chocolate - make sure no water gets into your chocolate
2. Beat the thickened cream and set aside, seperate eggs and after cleaning beaters, whip the egg whites til soft peaks form.
3. Stir the yolks through the melted chocolate - it will become firmer. Add caster sugar to whisked white egg slowly until dissolved. Mixture should be thick and glossy.
4. Fold the egg white mix, essence and crushed choc-mint biscuits into the chocolate using a metal spoon, then scoop into dessert bowls/cups.
5. Refridgerate for 3hrs or until set.

Tips:

• Change the choc-mint biscuits to tim-tams, caramel biscuits or your favourite flavour - just change the essence to match or leave out.
• For parties top with sprinkles or curls of chocolate
• Set cups with half jelly and top with mousse
• Use half milk/dark chocolate for two-tone (follow link to original recipe)
• The metal spoon ensures that no moisture gets into the chocolate and also keeps mixture aerated.

Recipe Adapted from:
Good Taste Magazine