in Dessert Recipes

White chocolate peppermint mousse

updated

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Ingredients for 6 servings:

  • 2 ½ dl cream
  • 200 g white chocolate
  • 3 tbsp syrup (peppermint syrup)
  • 2 sheets of gelatin
  • some candy(s) (peppermints), chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 25 minutes

Heat half of the cream over medium heat, but do not boil. Add the chocolate and melt slowly, then add the syrup, stir, and let cool. Whip the other half of the cream until stiff peaks form. Fold it into the cream along with the softened, well-squeezed gelatin. Pour the gelatin into 6 small dessert shot glasses. Refrigerate for at least 3 hours and garnish with chopped candies, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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