This is one of the quickest and easiest and one of the most delicate chocolate mousse recipes around; it is at its most glamorous when served in saucer champagne glasses (not hollow-stemmed ones,) but may be served in punch cups, Old Fashioned glasses, or even custard cups.
This is After-Dinner Drinks Card 10 from the 2-in-1 International Recipe Card Collection.
Creme de Menthe Frappe
Shaved or crushed ice
Creme de menthe (white or green)
Mint leaves (optional)
Scoop ice into brandy snifter or tulip shaped champaigne glass. Pour desired amount of creme de menthe in (about 1 1/2 jiggers.) Garnish with mint leaves if available; serve with short straw if desired.
1 dash Pernod
1/3 jigger gin
1/3 jigger dry vermouth
1 teaspoon white creme de menthe
Stir well with ice; strain into wine glass. Garnish with lemon peel.
- 1/4 cup superfine sugar
- 2 tablespoons Grand Marnier
- 8 1- ounce squares semi-sweet chocolate
- 1/4 cup heavy cream
- 2 egg whites stiffly beaten
- 2 cups heavy cream
- Orange peel twists optional for garnish
Combine superfine sugar and Grand Marnier in saucepan and cook over low heat until dissolved. Set aside.
Melt chocolate in double boiler, adding 1/4 cup cream as chocolate begins to melt. When chocolate and cream are smooth, stir in sugar-Grand Marnier syrup. Set aside and let cool to room temperature.
Meanwhile, beat egg whites until stiff peaks form. Fold into cooled chocolate mixture.
Whip 2 cups heavy cream until stiff peaks form. Fold into chocolate mixture.
Spoon mousse into desired glasses or cups. Cover with plastic wrap and chill 2-3 hours before serving.
To serve, garnish with orange twists and top with dollop of sweetened whipped cream, if desired.