Minty Chocolate Mousse
** makes 6
I started my search by looking for ancient recipes using aphrodisiacs created by the Greeks. After all, back in the day, the Greeks were known to be the world’s wisest lovers. Of course, they indulged in the same everyday aphrodisiacs that we are all so familiar with: oysters, red wine, chocolate, figs, honey, truffles ….. What about the unforgotten aphrodisiacs? Pineapple, rosemary, mustard, carrots, and mint; the step-children of aphrodisiacs. Yes, mint! Alexander the Great forbid his soldiers from drinking mint tea before the battle, as he wanted them to make war, not love. Persephone, the wife of Pluto, turned the innocent and dainty nymph Mente into greenery as Pluto found her scent to be too irresistible. They say the secret to passion is to combine two aphrodisiacs; for you, I have made this sultry chocolate mousse that has been tainted with slightly floral but sweet mint. The perfect Valentine indulgence for you.
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** makes 6
Chocolate Mouse Components
Whipped Cream Base
Whipped Cream Ingredients – optional
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons brown sugar
Mint Simple Syrup
3 egg whites
3 tablespoons of mint simple syrup
1/4 cup warm water
12 ounces bittersweet chocolate chips
Egg Yolk Base
3 egg yolks
3 tablespoons simple syrup
Making Whip Cream Base
Whip 1 cup of heavy cream for the mousse to stiff peaks and set aside in the fridge.
Whipped Cream – optional for serving
Place heavy cream, sugar, and vanilla into a mixing bowl, using the whisk attachment, mix until fluffy. Place the whipped cream into a small bowl, cover, and place into the refrigerator until ready to serve.
Making Simple Syrup
Combine ingredients for the simple syrup in a small saucepan, stir and bring to a boil. Reduce heat to a low simmer and cook until thickened. Remove from the heat and set aside.
Making Minty Simple Syrup
Remove 4 tablespoons of simple syrup, place into a saucepan with the mint leaves and bring to a boil. Lower heat and then simmer for 1 minute. Remove from the heat and let sit with the leaves in it for 10 minutes.
Making Swiss Meringue
Strain the mint simple syrup and bring to a boil, then turn off the heat.
Place the egg whites into the bowl of your mixer with the whisk attachment. Whisk until foamy.
On medium to high speed of your mixer, continue whisking the egg whites, while slowly pouring in the hot sugar mixture. Continue whisking until fluffy and stiff peaks form. Put the mixture into another large bowl and set aside.
Making Chocolate Base
Melt dark chocolate in a bowl over the simmering water until melted. It will be very thick, slowly add warm water to loosen it up. Whisk until very smooth. Set aside and keep warm, I kept it on the stove top, away from heat.
Making Egg Yolk Base
Whisk egg yolks in your mixer until broken up and light yellow.
Heat simple syrup to a boil. Slowly add to the egg yolks, whisking constantly. Whisk until thick and fluffy.
Putting it all together
Fold chocolate base into egg yolk base and gently fold until incorporated.
Then fold in the whipped cream base until incorporated.
Fold in Swiss meringue until incorporated.
Store chocolate mousse in the fridge until ready to serve.
Serve – with the whipped cream that is optional.