White Chocolate Mint Mousse


Recipe by: Nigella Lawson


  • 255g white chocolate, broken into small pieces
  • 225g double cream
  • 1 egg white
  • 1/4 tsp peppermint extract (I use Boyajiain natural peppermint flavour)
  • 6 fresh mint leaves, optional

Use imperial measurements


How to make White Chocolate Mint Mousse

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.

When chocolate is melted, stand the bowl on a cold surface to cool down a little.

In another bowl, and using an electric handheld Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk for ease, Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip the cream, egg white and peppermint extract together. You want soft peaking rather than a stiff mixture.

Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.

Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml each.

Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.

Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.