Mint Chocolate Mousse
Ingredients (Serves ½ a dozen enthus)
250 gm. White chocolate
500 ml. Double cream
6-7 Drops of green food color
½ tsp. Peppermint flavor
Melt chocolate and half of the cream on a bain marie. Once melted, take off heat and mix well. Set aside to cool.
In another bowl tip in the remaining cream, mix in the peppermint flavor and whip until soft peaks form.
Once the chocolate mixture has cooled down, fold it gently in the whipped cream.
At this stage you can pour in the serving bowl/cups and refrigerate for a minimum of 4 hours before serving.
To create my color contrast I divided the mixture, putting green color in 2/3rd of the mousse and leaving the other 1/3rd white bit as is.
I spooned the green mixture first, finally topping it with white. Garnished with fresh mint leaves.
Best eaten chilled, can stay in the refrigerator, cling-wrapped for up to 3 days.