White chocolate mint mousse
print recipe
-1 (0 rated)
Makes 6 to 8 servings


    • 8 egg yolks
    • 1 1/2 cups plus 4 tablespoons sugar, divided
    • 3/4 cup crème de menthe, divided
    • 1/4 teaspoon salt, divided
    • 12 ounces white chocolate
    • 2 tablespoons vanilla extract
    • 2 1/2 cups heavy cream, divided
    • 2 sticks (16 tablespoons) salted butter, cold, cut into quarters
    • 2 tablespoons unflavored gelatin
    • 2 tablespoons water


Baking Directions:

In the bowl of a large electric stand mixer, fitted with the whisk attachment, beat egg yolks, sugar, crème de menthe and salt together on medium speed until the "ribbon" forms, approximately 5 minutes. Prepare a double boiler and pour the mixture in. Cook until it is ever so slightly thickened and too hot to touch. Do not overcook this mixture, or you will have green scrambled eggs. In a medium heavy saucepan over low heat, combine white chocolate, vanilla extract and heavy cream and melt them slowly, stirring constantly. Let it cool for about 3 minutes.In an electric stand mixer fitted with the whisk attachment on medium speed, beat the white chocolate mixture and egg mixture together for approximately 4 to 5 minutes, until fully combined. Add 2 sticks (16 tablespoons) cold, salted butter, and beat the mixture until the butter is fully incorporated. Transfer the mousse base into a large mixing bowl and wash the bowl of your electric mixer.Back to the electric mixer: with the whisk attachment fitted, beat 2 cups heavy cream, 4 tablespoons sugar and 1/8 teaspoons salt until stiff peaks form. Fold the whipped cream into the mousse base. In a small mixing bowl, dissolve 2 tablespoons unflavored gelatin in ¼ cup green crème de menthe and 2 tablespoons water and stir in the dissolved gelatin, mixing it well. Pour the mousse into a serving bowl, cover and refrigerate it overnight.