White Chocolate Mint Chip Mousse. Whether you're impatiently waiting for your local Girl Scouts chapter to start selling Thin Mints, or you're craving a protein. Chocolate Mint Mousse made with just a few ingredients is a flavorful and creamy take on the This Chocolate Mint Mousse is very flavorful and creamy! The combination of these two together is I order Mint Chocolate Chip ice cream whenever I see it on the menu.

It is also a favorite to eat, even after a huge meal, due to its airy fluffiness. Add about an inch or two. Put the pieces of white chocolate in a bowl, and sit bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. You can cook White Chocolate Mint Chip Mousse using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of White Chocolate Mint Chip Mousse

You need 1 of FOR MOUSSE.
Prepare 12 oz of premium white chocolate, I used Lindt White chocolate bars, finely chopped.
It's 1 1/2 cup of heavy whipping cream.
It's 1/4 tsp of pure peppermint extract.
Prepare 1/2 cup of mini semi sweet chocolate chips.
You need 1 of FOR CHOVOLATE RIMMED GLASSES.
You need 1/2 cup of cocoa powder, I used Hershey's special dark.
You need 1/4 cup of milk, any type you have.
Prepare 1 of FOR GARNISH.
Prepare 6 small of chocolate mint candies, I used Andes Mints.
It's 6 of White Chocolate Truffles, used Lindor brand.

Decorate top with a mint leaf before serving. Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site. I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without.

White Chocolate Mint Chip Mousse instructions

TO MAKE CHOCOLATE RIMMED GLASSES.
Place cocoa powder on a small plate. Place milk on another plate. Dip top of your glass first in milk to moisten rim then dip in cocoa and turn gently to frost rim with cocoa. Place in refigerator while preparing mousse..
TO MAKE MOUSSE.
Place chopped white chocolate in heat proof bowl..
Take 3/4 cup of the heavy cream and heat it just until hot, not boiling, either on stove top or in microwave. Pour hot cream over chopped white chocolate and whisk until smooth. Add peppermint extract and whisk in. Cool completely to room temperature, about 1 hour..
When chocolate mixture has cooled whip remaining cream in a large chilled bowl until it has firm peaks. Fold white chocolate mixture in gently in to combine, fold in chocolate chips as well..
Spoon into prepared chocolate rimmed glasses. Top each glass with a mint chocolate candy and a white truffle. Refrigerate at least 4 hours before serving..

This mint chip brownie pie is an update to my original Brownie Chocolate Mousse Pie. The layer of mousse is absolutely delightful. It's a combination of cream cheese, white chocolate, whipped The white chocolate helps add a little bit of richness to the mousse, and helps balance out the tanginess. Mint-White Chocolate Mousse Cake and a Book Trailer! Before I get to the details of this cool minty mousse cake, I'd like to introduce you to someone.