Chocolate Mint Mousse
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 25.6095 |
| Energy (kCal) | 1273.1016 |
| Carbohydrates (g) | 50.4975 |
| Total fats (g) | 109.5691 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Chop the chocolate into small pieces and put into a bowl. | 2. In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat. Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool. | 3. Bring the water in the saucepan back to a simmer. | 4. In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes. | 5. Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes. | 6. In a small saucepan, bring about 1 inch of water to a simmer. | 7. Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes. | 8. Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes. | 9. Whip cream to soft peaks. | 10. Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls. | 11. Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream. | 12. To layer the mousse, divide 1/2 of the Chocolate Mint Mousse between six individual goblets. Spoon all of the mint mousse on top. | 13. Make a final layer using the remaining Chocolate Mint Mousse. | 14. Refrigerate until set, at least 2 hours. | 15. Recipe can be prepared and refrigerated 1 day ahead. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chocolate | 8 | ounces | semisweet | 131.5416 | 21.4776 | 4.672 | 3.2659 |
| egg yolk | 4 | 218.96 | 2.4412 | 10.7848 | 18.0472 | ||
| sugar | 1/3 | cup | granulated | 106.6 | 20.0027 | 3.3367 | 1.6640000000000001 |
| white creme de menthe | 1/3 | cup | - | - | - | - | |
| gelatin | 1 1/2 | 1/2 | unflavored | - | - | - | - |
| heavy cream | 2 | cups | 816.0 | 6.5760000000000005 | 6.816 | 86.59200000000001 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.