A very simple mousse with only four ingredients. So delicious you'll make this over and over again. This recipe uses the KitchenAid Platinum Stand Mixer KSM156.
Ingreadient:
- 150g good quality dark cooking (or eating) chocolate, roughly chopped
- 4 eggs, separated
- 375ml thickened cream
- 2 x 35g bars peppermint chocolate crisps, crushed
Direction:
- For best results use the KitchenAid Platinum Stand Mixer KSM156
- Place dark chocolate into the top of a double boiler and stir over simmering water until chocolate has melted. Remove from heat and allow to cool slightly
- Meanwhile, place egg whites into the small (2.8l) mixing bowl and attach the wire whisk and pouring shield (if available). Mix on speed 8 for 1 minute, or until egg whites form 'soft peaks'. Remove bowl and replace with the large mixing bowl. Add cream and mix on speed 10 for 1-2 minutes, or until cream forms 'soft peaks'
- Add egg yolks to cream and mix on speed 2 until combined. Continue mixer on speed 2 then add chocolate and mix until well combined. Add egg whites and 1 bar of peppermint chocolate and continue mixing for 1 minute, or until smooth and combined, scraping down sides of the bowl
- Divide mixture evenly amongst serving glasses and refrigerate for 1 hour, or until firm. Serve decorated with remaining peppermint chocolate
