White Chocolate Mint Mousse Recipe

250g White chocolate, broken into small pieces 250ml Double cream 1 Egg white ¼ teaspoon peppermint extract – not essence – (or more to taste, I usually add about 3/4 teaspoon) 6 Fresh mint leaves

1. Put the pieces of white chocolate in a heatproof bowl, and sit this bowl over a pan of simmering water until the chocolate melts, stirring gently with a spatula every now and then. When it’s melted, stand the bowl on a cold surface to cool down a little.

2. In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and peppermint together. You want a softly peaking rather than stiff mixture.

3. Put a big dollop of cream onto the slightly cooled chocolate and mix in, and then gently fold this chocolate mixture into the cream.

4. Divide the mixture between six small but perfectly formed glasses – with a capacity of 60ml each. (Looking something like this.)

5. Chill in the fridge or give them a fast icy zap by sitting them in the deep freeze for 10 or 15 minutes. Decorate each glass with a mint leaf (if using) to serve.

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