Peppermint chocolate mousse with pistachios

Peppermint chocolate mousse with pistachios

By
From
Cut the Carbs!
Serves
2

It’s hard not to love a three-ingredient mousse. All that’s required is a hot cup of tea, a few chunks of dark chocolate and some egg whites. This recipe had a Goldilocks start in life. Two egg whites were too flat. Four muffled the taste of the chocolate. But three were just right. While this version uses peppermint tea, recalling the retro tastes of my parents’ mint ‘After Eight’ chocolates which were reserved for occasional dinner parties, you could easily recruit other flavours. Earl or Lady Grey tea would contribute some pleasing aromas, ginger tea would be a refreshing change or a long black coffee would give it a little extra getup- and-go. Experiment to your heart’s content. Something to bear in mind: this is a mousse that is even better the next day, making it the perfect thing to quickly prepare on a Thursday night if you have people coming over after work on a Friday.

Ingredients

Quantity Ingredient
1 peppermint tea bag
100ml boiling water
125g dark chocolate, chopped
3 egg whites
A pinch salt
8 fresh mint leaves
2 teaspoons pistachio nuts, toasted and chopped

Equipment

Quantity Ingredient
2 x 200ml ramekins

Method

  1. Steep the peppermint tea bag in the boiling water until the water is cool enough for you to hold your finger in it for 5 seconds. Remove the tea bag and discard it.
  2. Put 100 g of the chocolate and the peppermint tea in a small saucepan over low heat. Stir until two-thirds of the chocolate has melted, then take the pan off the heat.
  3. Add the remaining chocolate to the pan and stir it, off the heat, until it has melted. This will help temper the chocolate a little, making it glossier and preventing it from becoming grainy.
  4. Transfer the melted mint chocolate to a bowl and stir until it is smooth and has come to room temperature. Add the egg whites and salt and beat with an electric whisk for 4–6 minutes until ribbons form in the mixture.
  5. Pour into the ramekins and refrigerate for 4–6 hours or overnight.
  6. Serve the mousses topped with the mint leaves and chopped pistachios.
Tags:
healthy
low carb
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