Frozen Chocolate Mint Mousse

This one was all Lisa, and it was divine!

We've been pouring though cookbooks (3 new ones were added to the cupboard over Christmas) - but this recipe came from a book that's been on the shelf for years: Mrs Fields Best Cookie Book Ever!

A creamy concoction that's somewhere between a light ice cream and a pudding, the Frozen Chocolate Mint Mousse makes an elegant dessert. Really, this would be awesome for company... but our family was quite content to enjoy it on our own on a quiet Sunday night!

8 oz semisweet chocolate

2 large egg whites

2 pinches cream of tartar

1/2 cup white sugar

1/4 cup water

1 cup heavy cream (whipping cream), chilled

2 teaspoons peppermint extract

1/2 cup semisweet chocolate chips

• Chop up the chocolate, and then melt it. You can use a double boiler (google this... it's basically a pot over a pot of hot water), or microwave on low. Set aside to cool slightly.
• While the chocolate is in the microwave (use the microwave... it's much easier!), beat the egg whites and one pinch of cream of tartar together until stiff peaks form.
• In a small pot, boil the sugar and water with the 2nd pinch of cream of tartar. Boil for 10-12 minutes, until it reaches 234 - 240 F (if you don't have a candy thermometer, you'll know it's time when it reaches a "soft-ball stage").
• While mixing, pour the hot sugar syrup into the egg whites to make a stiff meringue. Fold the melted chocolate into the meringue to make chewy lumps.
• Coarsely chop the chocolate chips.
• In a medium bowl, beat the heavy cream until soft peaks form. Keep mixing! Add the peppermint extract. Mix a little longer! Fold the chocolate chips into the cream.
• Fold the whipped cream into the chocolate meringue. Leave a few streaks of whipped cream (i.e. don't go too crazy blending them).
• Spoon the mousse into serving dishes. Cover with plastic wrap and freeze for about 2 hours, or until firm.
• Remove from freezer about 5 minutes before serving. Makes 4 - 6 servings.

* Note: the original recipe calls for 3 tablespoons creme de menthe instead of the peppermint extract. We just didn't have any on hand, unfortunately!

Beating the egg whites

Picture perfect in a parfait glass?

Wait! A little syrup for the finishing touch!