Ingredients
- 2 T dried peppermint (or 1/4 c. fresh peppermint)
- 1/2 c. half-and-half
- 4 oz. semisweet chocolate
- 2 c.s heavy cream
- 1/4 c. sugar
- 1/2 t. vanilla extract
- Fresh Mint sprigs and fresh strawberries for garnish
Directions
In a small saucepan, combine peppermint and half-and-half. Cook over low heat for 2 minutes. Remove from heat. Cover and steep 15 minutes. Strain the peppermint infusion and discard the peppermint.
In a double boiler over hot water, melt the chocolate, stirring occasionally. Add the peppermint infusion to the chocolate and stir until smooth. Remove from the hot water bath and set aside to cool completely.
In a chilled bowl with an electric mixer on high speed, beat the heavy cream until it begins to hold its shape. Gradually add the sugar and vanilla, beating to stiff peaks.
Fold 1/2 cup of whipped cream into the cooled chocolate. Fold the chocolate mixture back into the remaining whipped cream until blended.
Spoon the mixture into individual parfait dishes and chill until set. Garnish with mint sprigs and fresh strawberry halves.
Print this recipe
Submitted 4/15/06.
Source: epicurean magazine
Submitted By: b smith
CHOCOLATE MINT MOUSSE