Mint & chocolate and coffee mousse
For the mint layer
100g caster sugar
2 x 28g packs of mint
400ml double cream
For the chocolate and coffee layer
100g dark chocolate (minimum 50% cocoa solids)
3 tbsp coffee
3 tbsp brandy
250g mascarpone (at room temperature)
2 large egg whites (at room temperature)
25g caster sugar
Grated chocolate for dusting
- For the mint layer put the sugar, half the mint and 300ml of water in a pan. Bring to the boil, stirring to dissolve the sugar and boil over a medium-high heat for 15mins or until reduced by two thirds. Remove from the heat, discard the mint and leave to cool.
- Pick and reserve 6 mint leaves from the remaining mint and set aside for decorating. Pick the remaining leaves, discard the stalks and blitz in a blender with the cooled sugar syrup until finely chopped. Pour into a large bowl and add the cream. Whisk with an electric hand whisk to form soft peaks. Set aside.
- For the chocolate and coffee layer, melt the chocolate with the coffee and brandy in a large heatproof bowl, set over a pan of simmering water. Stir from time to time and then remove from the heat. Stir gently until smooth. Leave to cool.
- With an electric hand whisk, whisk the cooled chocolate mixture with the mascarpone until combined.
- With a clean electric hand whisk, whisk the egg whites and sugar until they form stiff peaks. Gently fold the egg white into the chocolate mixture.
- Layer the 2 different mixtures into 6 glasses. Chill until ready to serve. Dust the reserved mint leaves with the chocolate shavings and place one on each serving.
I halved the above recipe and out of the 3 portions I made 2 large glasses – we were both hungry! A lovely recipe but depending on how much you like coffee and brandy you might want to reduce the quantity of each slightly as the chocolate and coffee layer was quite strong on taste.
Original recipe from Sainsbury’s Magazine