Chunky peppermint mousse

What can I say about this recipe except - YUM!!! It is easy to make and is a fantastic dinner party or special occasion dessert.  Prepare it ahead of time and whip it out after dinner.

Chunky peppermint mousse

• 300ml thickened cream
• 125g dark chocolate mint
• 4 eggs, separated (at room temperature)
• 200g chocolate mint creme biscuits

Step 1
In a large bowl, whip cream until soft peaks form.  Set aside.

Step 2
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. 

Step 3
Add egg yolks into the melted chocolate & Whisk until smooth. 

Step 4
In a small bowl, beat egg whites until soft peaks form.  Do not over beat.  

Step 5
Roughly chop choc mint biscuits, leaving 3 biscuits aside for serving.

Step 6
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.

               Freeze, covered for up to 2 months. Serve frozen, do not thaw. 

For more recipes, refer to www.foodbefore5.com.au