Image is for illustrative purposes only.
This is a cold set mint mousse built on a white chocolate base, lightened with a warm meringue and plenty of whipped cream. The mint essence keeps it fresh and clean on the palate, while grated dark couverture folded through at the end gives little bitter flecks that stop the sweetness from becoming heavy.
It is soft enough to spoon into glasses and firm enough, once chilled, to hold its shape between sponge layers or inside a cake ring. Use it as the filling for an entremet with a thin chocolate sponge base, or set it in individual desserts and finish with more grated chocolate on top.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
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Weight Per Unit: 1777
Number of Units: 1
Unit Size: 24 cm cake ring, or about 10 to 12 dessert glasses
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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525 |
18.5 ounces
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White Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
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melted |
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B
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60 |
2.1 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
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C
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90 |
3 Egg Whites
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Egg White
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
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room temperature |
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D
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5 |
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Cream of Tartar
Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).
In food, cream of tartar is used for:
- Stabilizing egg whites, increasing their heat tolerance and volume
- Stabilizing whipped cream, maintaining its texture and volume
- Anti-caking and thickening
- Preventing sugar syrups from crystallizing
- Reducing discoloration of boiled vegetables
Additionally it is used as a component of:
- Baking powder, as an acid ingredient to activate baking soda
- Sodium-free salt substitutes, in combination with potassium chloride
A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.
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E
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120 |
6 Egg Yolks
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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room temperature |
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F
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15 |
0.5 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
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bloomed |
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G
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30 |
1 fluid ounce
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Water
cold
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H
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850 |
3.6 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
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chilled |
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I
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2 |
0.4 teaspoon
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Mint Essence
Mint essence is a concentrated flavouring made from peppermint or spearmint oil diluted in alcohol or a neutral carrier. It is very strong, so it is added drop by drop; too much will taste medicinal.
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J
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80 |
2.8 ounces
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Dark Chocolate (Couverture)
Couverture chocolate is a very high-quality chocolate that contains extra cocoa butter (32–39%). The higher percentage of cocoa butter, combined with proper tempering, gives the chocolate more sheen, firmer "snap" when broken, and a creamy mellow flavor.
bitter
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finely grated |
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1777
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Recipe Calculator Tool
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Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Sprinkle F (gelatine powder) over G (cold water) in a small bowl and leave it to swell. Grate J (dark couverture chocolate) and keep it in the fridge until needed. |
Gelatine fully hydrated, no dry powder left |
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2 |
Melt |
Melt A (white compound chocolate) over a bain-marie or in short bursts in the microwave. |
Smooth and just warm, around 40°C (105°F), not hot |
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3 |
Warm |
Whisk E (egg yolk) in a bowl over a bain-marie, then add the soaked gelatine and keep whisking until it dissolves. |
Thick, pale and warm to the touch; gelatine completely melted |
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4 |
Combine |
Stir the warm yolk and gelatine mixture into the melted white chocolate, then add I (mint essence) and mix well. |
Smooth, glossy base with an even mint flavour |
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5 |
Whip |
Warm B, C and D (caster sugar, egg white and cream of tartar) together over a bain-marie until the sugar has dissolved, then whip in a mixer. |
Semi-stiff, shiny meringue, cooled to room temperature |
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6 |
Whip |
Whip H (thickened cream) separately. |
Soft peaks only, still slightly floppy |
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7 |
Fold |
Fold a third of the whipped cream into the chocolate base to loosen it, then fold in the meringue, followed by the remaining cream. |
Even colour throughout, no streaks, still light and airy |
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8 |
Fold |
Fold the grated J (dark couverture chocolate) through the mousse at the very end. |
Chocolate evenly speckled through the mixture |
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9 |
Fill |
Pour or pipe the mousse straight away into a prepared cake ring over a sponge base, or into dessert glasses, and level the surface. |
Work quickly before the gelatine begins to set |
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10 |
Set |
Refrigerate for at least 4 hours, or overnight, before cutting or decorating. |
Firm to a light touch and holds a clean cut |
Important Notes
This quantity makes about 1.8 kg of mousse, enough to fill one 24 cm cake ring or 10 to 12 individual dessert glasses. The chef's note on the recipe is simply that the bitter chocolate goes in grated, which gives the fine dark flecks through the pale green mousse rather than solid chunks.
The original bakery sheet also lists green colouring without an amount, so add it a drop at a time only if you want a stronger mint-green shade; the mousse is pale ivory-green without it. Work quickly once the gelatine is in, as the mousse starts to set as soon as it is folded. Keep it covered in the fridge and use within 3 days, and keep it away from strongly flavoured foods as mint and cream both pick up odours.
Tools & Arrangements
Electric mixer with whisk attachment, heatproof bowls, small saucepan for a bain-marie, digital thermometer, fine grater for the chocolate, rubber spatula, 24 cm cake ring or dessert glasses, piping bag (optional)
