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1 Peppermint White choc mousse

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Peppermint White choc mousse

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Ingredients

6 portion(s)

  • 500g white chocolate bits
  • 500ml cream
  • 3 egg whites
  • 1tsp Peppermint Essence
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Recipe's preparation

  1. Insert butterfly and beat egg whites 30degrees 3-5 mins speed 4 until stiff peaks then remove and set aside in spare bowl

    Without cleaning bowl and leaving butterfly in place, whip cream and peppermint essence 1-3 mins speed 4 until stiff peaks, remove and set aside in large mixing bowl

    Clean bowl add chocolate and melt 50degrees speed 3 for 2-3 mins.  Once melted, carefully fold chocolate through whipped cream.  Then carefully fold egg whites through cream and chocolate mix.  Pour into large serving bowl or into six serving glasses or into chilled thermo server if transporting and decorate with chocolate curls or crushed peppermint crisp bar.  Refrigerate for 30-60 minutes before serving.

     

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Tip

Whipping times for cream are just a guide, please keep a close eye as times vary depending on freshness and type of cream.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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