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White Chocolate Peppermint Mousse

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    11 minutes

Ingredients

1 (4 oz.) bar white chocolate, chopped
4 egg yolks
1/4 cup sugar
1/4 tsp. pure peppermint extract
1 1/4 cups chilled heavy cream
2 Tbsp. chopped or crushed peppermint sticks or candies
White Chocolate Peppermint Mousse

Directions

1. Bring about 1 inch of water to a simmer over medium heat in a medium saucepan or bottom of a double boiler.
2. Place white chocolate in a medium heat-safe bowl or top of double boiler and place over saucepan, making sure bottom of bowl doesn't touch simmering water. Stir occasionally until chocolate has melted, about 3 minutes. Remove bowl and set aside to cool slightly.
3. In a separate medium heat-safe bowl, combine egg yolks and sugar. Place over saucepan with simmering water. Whisk constantly until egg yolks feel hot to the touch and sugar has melted, about 3 minutes.
4. Fold egg yolk mixture into white chocolate. Add peppermint extract and fold to combine. Let cool about 10 minutes.
5. Using an electric mixer on medium-high speed, beat cream in a large bowl until stiff peaks form, about 3 to 5 minutes. Be careful not to overbeat. Fold whipped cream into white chocolate mixture, mixing thoroughly.
6. Scoop mousse into a gallon-size resealable bag. Snip one corner of the bag and pipe mousse into 6 cups or small bowls. Alternatively, use a large spoon to scoop mousse into bowls or cups and smooth surface. Refrigerate until chilled, at least 2 hours and up to overnight. Just before serving, sprinkle with peppermint candies; serve chilled.
Source: Hannaford fresh Magazine, November - December 2014

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 350 kcal (17%)
Calories from Fat 252 kcal (0%)
Total Fat 28 g (43%)
Saturated Fat 16 g (80%)
Cholesterol 195 mg (65%)
Sodium 40 mg (1%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 0 g (0%)
Protein 4 g (6%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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