Nordic Frozen Delight: Mint Chocolate Mousse Creams in White Chocolate Shells
Discover this exquisite Nordic Frozen Delight recipe, combining the perfect balance of cool mint and rich dark chocolate in a stunning white chocolate shell with a touch of gold.
Allergens
Dairy, Eggs
Ingredients
- 150g dark chocolate (70% cocoa) 200ml heavy cream 1/4 cup unsalted butter 1/4 cup granulated sugar 3 large eggs, separated 1 tsp peppermint extract 150g white chocolate Edible gold dust
Instructions
- Melt the dark chocolate and 1/2 cup of heavy cream in a double boiler until smooth. Set aside to cool slightly. In a separate bowl, whisk together egg yolks and granulated sugar until pale and creamy. Stir in the melted chocolate mixture and peppermint extract. In another bowl, whip the remaining 1 and 1/2 cups heavy cream until stiff peaks form. Fold into the chocolate mixture. Beat egg whites until they hold stiff peaks, then gently fold them into the mousse. Spoon into ramekins or dessert glasses and freeze for at least 4 hours. When ready to serve, melt the white chocolate in a double boiler and pour into a piping bag fitted with a small round tip. Pipe a shell around each frozen mousse, quickly smoothing the surface before it hardens. Sprinkle with gold dust. Let sit until set.
Chef’s Insight
The contrast of cold and warm temperatures in this dish is reminiscent of the crisp Arctic air meeting the warmth of the Nordic sun.
Notes
Use high-quality chocolate for a richer flavor.