Tuesday, February 12, 2013

Just In Time For Valentine's Day

I just need one thing on Valentine's Day: lots and lots of chocolate! Lots and lots of chocolate! I don't care how you give it to me, just give me lots and lots of CHOCOLATE!

Chocolate Peppermint Mousse

 The peppermint flavor in this mousse lends a cool, and refreshing bite to this decadent dessert, however, the flavor is scant and does not overpower or reduce the primary essence of chocolate. The resulting balance is perfect harmony.

Chocolate and Peppermint have always had a fondness for one another, but they are in love in this amorous dessert - and you will be too. 

I'm a big fan of See's Candies Peppermint Twists. They are hard candy peppermints that are airy and creamy and begin to instantly dissolve in your mouth, or when in contact with something wet. I use them in a lot of my baking, and in my Candy Cane Pecan Sweet Log, because of this unique factor. They can be smashed, flaked, or diced, and when added to a dish they will slowly melt into that dessert leaving pockets of enticing flavor. You can make this dish with regular old peppermint flavoring, but it won't be as special.

Dissolve 2 tablespoons flaked Peppermint Twists (or finely crushed candy canes) into ¼ cup hot water
Alternatively, you could opt for 1/2 teaspoon peppermint flavoring)
Stir to dissolve candy
Set aside 
In a separate bowl whip ½ cup heavy cream to stiff peaks
Set aside 
Bring a saucepan of water to a low rolling bowl
In a metal bowl combine:
4 egg yolks
Pinch of salt
2 tablespoons sugar
Peppermint water mixture
Fit metal bowl over saucepan and stir until mixture has doubled in volume and is starting to thicken
Remove from heat
Stir in 6 ounces chopped chocolate, your choice
(I used 2.5 ounces Callebaut #821 Milk Chocolate, and 3.5 ounces Guittard French Vanilla Semi-Sweet Dark Chocolate)
The mousse will taste like the chocolate you choose - you won't regret using high quality chocolate 
Continue stirring until mixture has cooled to room temperature
In a separate bowl combine
2 large egg whites
1 tablespoon sugar
Whip to stiff peaks
Fold egg whites into chocolate mixture until well incorporated
Then fold in whipping cream, just until combined
Pour into individual serving dishes (6 small or 4 large)
Allow to set for a minimum of 2 hours in the fridge and up to 24 hours 
When ready to serve, top with dollop of whipped cream and a spoonful of flaked peppermint candy

Looking for something different to surprise the people you love in your life this year, or maybe something in addition? Click here for 7 more Valentine's Day Recipes from Fahrenheit 350°!

One Year Ago: Cheap Date, Pineapple Upside Down Cake
Two Years Ago: Love and Adoration, Tart Cheesecake Cupcakes
Three Years Ago: Sundae Crêpes, Raspberry Orange
Four Years Ago: Happy Birthday Melinda!, Chocolate Almond Cake with Walnut Cream and Vanilla Mousse Frosting

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