The Originators of Quick & Easy Cooking!

Menu

MrFood.com

White-Chocolate Mint Mousse

(0 Votes)
SERVES
6
CHILL TIME
1 Hr
COOK TIME
3 Min

In need of a light and refreshing dessert? White-Chocolate Mint Mousse is a cool idea for giving ordinary mousse a minty makeover!

What You'll Need

  • 1 package (6 ounces) white baking bars, broken up
  • 2 cups (1 pint) heavy cream, divided
  • 1 1/2 teaspoons mint extract
  • 1/3 cup confectioners' sugar
  • 8 drops green food color

What to Do

  1. In a medium-sized microwave-safe bowl, combine the baking bars and 1/2 cup heavy cream. Microwave at 40% power for 2 to 3 minutes, stirring every 30 seconds. Remove the bowl from the microwave and stir until the mixture is well combined and smooth.
  2. Stir in the mint extract, confectioners' sugar, and food color; mix well then let cool.
  3. In a large bowl, beat the remaining 1-1/2 cups heavy cream until stiff peaks form. Gently fold in the cooled mint mixture until well blended.
  4. Cover and chill for at least 1 hour before serving.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


LATEST TV RECIPE & VIDEO

Loaded Egg Clouds

Enjoy a healthier-for-you breakfast with our recipe for Loaded Egg Clouds (also known as "cloud eggs"). The "cloud" in the name refers to the fluffy egg whites that surround the yolk. Our recipe also features tasty sausage crumbles, scallions, and pimentos. Serve these egg clouds alongside some toast and fresh fruit and you've got yourself a champion-style breakfast or brunch!

About Mr. Food Advertise on MrFood.com FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Do Not Sell My Personal Information Subscribe Unsubscribe Site Map RSS

---- 1 ----