White Chocolate Mint Chip Mousse
White Chocolate Mint Chip Mousse

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, white chocolate mint chip mousse. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

White Chocolate Mint Chip Mousse is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. White Chocolate Mint Chip Mousse is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have white chocolate mint chip mousse using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make White Chocolate Mint Chip Mousse:
  1. Take 1 FOR MOUSSE
  2. Prepare 12 oz premium white chocolate, I used Lindt White chocolate bars, finely chopped
  3. Prepare 1 1/2 cup heavy whipping cream
  4. Prepare 1/4 tsp pure peppermint extract
  5. Take 1/2 cup mini semi sweet chocolate chips
  6. Make ready 1 FOR CHOVOLATE RIMMED GLASSES
  7. Take 1/2 cup cocoa powder, I used Hershey's special dark
  8. Prepare 1/4 cup milk, any type you have
  9. Prepare 1 FOR GARNISH
  10. Make ready 6 small chocolate mint candies, I used Andes Mints
  11. Get 6 White Chocolate Truffles, used Lindor brand
Instructions to make White Chocolate Mint Chip Mousse:
  1. TO MAKE CHOCOLATE RIMMED GLASSES
  2. Place cocoa powder on a small plate. Place milk on another plate. Dip top of your glass first in milk to moisten rim then dip in cocoa and turn gently to frost rim with cocoa. Place in refigerator while preparing mousse.
  3. TO MAKE MOUSSE
  4. Place chopped white chocolate in heat proof bowl.
  5. Take 3/4 cup of the heavy cream and heat it just until hot, not boiling, either on stove top or in microwave. Pour hot cream over chopped white chocolate and whisk until smooth. Add peppermint extract and whisk in. Cool completely to room temperature, about 1 hour.
  6. When chocolate mixture has cooled whip remaining cream in a large chilled bowl until it has firm peaks. Fold white chocolate mixture in gently in to combine, fold in chocolate chips as well.
  7. Spoon into prepared chocolate rimmed glasses. Top each glass with a mint chocolate candy and a white truffle. Refrigerate at least 4 hours before serving.

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