Delicious chocolate mousse with peppermint flavour and liquorice ganache at the bottom, or as my niece called it: “Toothpaste chocolate”. The dessert is perfect as a small snack, you can also choose to make slightly larger portions, this recipe is then enough for 4 people.
MINT CHOCOLATE MOUSSE WITH LIQUORICE GANACHE
16 PORTIONS OF 4 CL OR 4 LARGE SERVINGS
LICORICE GANACHE:
100 G FINELY CHOPPED WHITE CHOCOLATE
55 ML HEAVY CREAM 38%
2 TSP. SALTY LIQUORICE POWDER
Heat the cream and pour it over the chopped chocolate. Let it sit for a while before stirring it together.
Add the liquorice powder and fill the cream into a piping bag.
Pipe some of the cream into the bottom of the 16 4cl. shot glass and refrigerate until the cream has set.
MOUSSE:
140 G MILK CHOCOLATE
60 G AFTER EIGHT DINNER MINTS
3 PASTEURISED EGG YOLKS
1 TBSP ICING. SUGAR
3 PASTEURISED EGG WHITES
PEANUTS FOR DECORATION
Melt the milk chocolate over a water bath. When it has almost melted, add the after eight pieces, then mix the chocolates till its shiny and smooth. Let it cool slightly.
Whisk egg yolks and icing sugar light and airy.
Pour the eggs over the melted and cooled chocolate and fold it in with a rubber spatula.
Whisk the egg whites to stiff peaks.
Add 1/4 of the egg whites to the chocolate mixture and mix well. Then add the rest of the egg whites a little at a time and fold them gently in so it doesn’t knock out too much air.
Put the mousse in a piping bag and fill the shot glasses up to the edge.
Place the glasses in the fridge until the mousse has set.
Decorate with salty peanuts.