Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
Chocolate Mint Mousse
6 Servings
8 oz semisweet chocolate
4 egg yolks
1/3 c granulated sugar
1/3 c white crème de menthe
1 1/2 t unflavored gelatin (1/2
-package)
2 c heavy cream
Fresh mint sprigs for
-garnish (opti
PREPARATION:
Chop the chocolate into small pieces and put into a bowl.
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.
Bring the water in the saucepan back to a simmer.
In a large bowl or in the bowl of a standing mixer, combine the egg
yolks, sugar, and crème de menthe.
Set bowl over simmering water and whisk constantly until egg mixture is
slightly thickened, about 3 minutes.
Remove bowl from hot water.
With mixer on medium speed, whisk the egg mixture until light and cool,
about 4 minutes.
In a small saucepan, bring about 1 inch of water to a simmer.
Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let
stand until softened, about 2 minutes.
Remove pan of simmering water from heat and set bowl of softened gelatin
in hot water until gelatin has melted, about 2 minutes.
Whip cream to soft peaks.
Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture
evenly between two bowls.
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.
To layer the mousse, divide 1/2 of the Chocolate Mint Mouse between six
individual goblets.
Spoon all of the mint mousse on top.
Make a final layer using the remaining Chocolate Mint Mousse.
Refrigerate until set, at least 2 hours.
Recipe can be prepared and refrigerated 1 day ahead.