This month we're sharing a recipe from Flavors of the Sun by Christine Sahadi Whelan. Order this award-winning cookbook directly from us and get it signed by the author.
In the summer I serve this just barely frozen for a refreshing end to a more formal meal. This convenient make-ahead dessert is always a hit.
SERVES 6 TO 8
2 cups [80 g] coarsely chopped fresh mint leaves, loosely packed
2 cups [480 ml] heavy cream
12 oz [340 g] bittersweet chocolate, chopped
1/4 cup [55 g] (1/2 stick) unsalted butter
2 Tbsp granulated sugar
1/4 tsp fine sea salt
3 eggs, separated
2 Tbsp confectioner’s sugar
1 tsp crème de menthe (optional)
Fresh mint sprigs for garnish
Put the chopped mint in a heatproof bowl. In a saucepan, bring the cream just to a boil and immediately pour it over the mint leaves. Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to chill thoroughly.
Put the chocolate in the top of a double boiler and melt over (but not touching) simmering water until smooth, stirring frequently. Add the butter and continue to stir until combined. Let cool for 5 minutes, then add the sugar and salt and mix well.
Add the egg yolks to the chocolate mixture and beat with a wooden spoon until well blended. In a mixer bowl fitted with the whisk attachment, beat the egg whites on high speed just until soft peaks form. Fold the beaten whites into the chocolate mixture.
Strain the flavored cream into a separate mixer bowl, discarding the mint. Beat on medium speed until soft peaks form. Remove the bowl from the mixer and add one-half of the beaten cream to the mousse mixture, folding it in gently until just a few streaks of white remain. Spoon the mousse into individual serving dishes or one large bowl. Add the confectioner’s sugar and crème de menthe to the remaining cream and beat until firm peaks form. Cover the bowls of mousse and whipped cream and refrigerate until ready to serve.
To serve, dollop the mousse with whipped cream and garnish with fresh mint leaves.
