Chunky peppermint mousse
- 300ml thickened cream
- 125g dark chocolate mint
- 4 eggs, separated (at room temperature)
- 200g chocolate mint creme biscuits
In a large bowl, whip cream until soft peaks form. Set aside.
In a separate bowl, break up chocolate. Microwave in 30 second bursts, stirring in between until the chocolate has melted. Do not overheat as the chocolate will burn.
Add egg yolks into the melted chocolate & Whisk until smooth.
In a small bowl, beat egg whites until soft peaks form. Do not over beat.
Roughly chop choc mint biscuits, leaving 3 biscuits aside for serving.
Gently fold the chocolate mixture into the cream. Then fold through egg whites & chopped biscuits. No not over mix.
Spoon into 6 cups & refrigerate until set (approx 8 hrs). Serve with 3 choc mint biscuits, roughly chopped.
Storage: In fridge, covered or in airtight container for up to 3 days.