CHOC CHIP MINT MOUSSE

Serves 8 4 eggs, separated 60g caster sugar 275ml double cream 120g dark chocolate with mint crisp 6 tsps cold water 1x12g packet gelatine 1/4 tsp peppermint essence Mint chocolate of your choice for decoration

1

Whisk egg yolks and sugar over hot water until creamy and pale in colour. Continue whisking from time to time until it cools down.

2

Lightly whip the cream. Melt the chocolate in a basin over a pan of hot water (don’t let the basin touch the water). 3 Put 6 tsps cold water into a non-stick pan and sprinkle the gelatine over it. 4 Cook over a very low heat, stirring gently with a wooden spoon until the gelatine dissolves. When you think it’s ready, dip the spoon into the mixture and feel it to make sure there are no granules left. 5 Stir the gelatine into the egg mixture, followed by the melted chocolate, peppermint essence and cream. Whisk the egg whites until they begin to stiffen and then stir gently into the chocolate mixture. 6 Pour either into a large bowl or individual ones and place in the fridge to set. 7 When you are ready to serve, decorate with chocolate mint sweets of your choice.