We have these little dessert pots of mint-chocolate mousse that are sold by La Laitérie here in France, and while this is a pudding and not a mousse (the white chocolate mousse recipes don’t have egg whites) I did imitate the crunchy swirl of dark chocolate that is found in the commercial variety.
You need 200 grams of white chocolate (true white chocolate, made from cocoa butter). I used Nestlé.
And you need a handful of mint leaves – this did not give a strong mint flavour, so if you like it really minty, you’ll want twice as much.
Simmer very gently the mint leaves and 1/3 cup of sugar in 250 ml cream. (1 cup)
Keep an eye on the cream. You don’t want it to boil over, but when it’s very hot, strain the leaves and top layer of cream.
Cool, then refrigerate the mixture for a few hours before whipping the cream. Don’t expect it to turn into proper whipped cream. For that to happen, you would have needed to heat only a small portion of it with the sugar and mint, and refrigerated it overnight before whipping the rest of the (undoctored) cream while it’s still very cold. But the pudding will still hold shape with slightly whipped cream.
When you’re ready, melt the white chocolate in the microwave for 45 seconds to a minute, and then stir it to make sure everything is melted. Heat again in 15 second intervals if there are still lumps.
Mix the melted white chocolate with 3 egg yolks while still hot.
And then blend the mint-cream mixture with the white chocolate and yolk mixture. Just blend enough to thoroughly mix it, and put the pudding in six small ramekins.
When that’s done, melt 200 grams of dark chocolate, along with 1/4 teaspoon peppermint (or mint) extract in a bowl.
Once the dark chocolate is melted, take a heaping spoonful of it and swirl it into the mint pudding with a chopstick. There will likely be a layer that pools at the bottom, but that’s okay. This is what it looks like (below).
Refrigerate the pudding all day or overnight. And when you’re ready to eat it, this is what the texture looks like – pudding with a swirl of mint-chocolate crunch.
It’s rather simple, don’t you think? 🙂
And here’s the printable version:
- 200 g white chocolate
- a handful of mint leaves
- ¼ t peppermint extract
- 250 ml cream - 1 cup
- ⅓ c sugar
- 3 yolks
- 200 gr dark chocolate
- Simmer cream, sugar, mint leaves very slowly.
- Let it cool, then refrigerate it for a couple of hours.
- Melt white chocolate and mix with egg yolks while still hot.
- Whip the cream mixture as much as it will rise.
- Blend the cream mix and the yolk-white chocolate mix.
- Pour into small ramekins.
- Melt the dark chocolate and peppermint extract.
- Swirl into the mint pudding mixture and stir with a chopstick.