alf horizontally.
Prepare the mint mousse by mixing 1/2 package
he egg whites into the mint and egg yolk mixture a
hocolate Mint Mousse between six individual goblets. Spoon all of the mint mousse on
Crush mint leaves in a small saucepan
nd blend. Add about 10 mint leaves and 10 basil leaves
ups of cold cream, vanilla, mint extract and the cooled white
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
In heavy saucepan, combine 4 tablespoons sugar, cornstarch and mint morsels.
Gradually stir in milk.
Cook, stirring constantly, over medium heat until mixture boils.
Boil for 1 minute. Transfer to large bowl; cover surface with plastic wrap.
Cool to room temperature.
In bowl, combine heavy cream and 2 tablespoons sugar; beat until stiff.
Beat chocolate mixture; fold in whipped cream.
Spoon into prepared crust.
Chill until firm (2 to 3 hours).
In medium saucepan combine bars, broken up and 1/2 cup cream.
Stir constantly over low heat until melted and smooth.
Stir in mint extract.
Remove from heat and cool completely.
In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
Add the food color and beat just until color is uniform.
Gently fold in the cooled white mixture and optional chips if using, until well blended.
cover and chill for at least 2 hours.
Serve as desired.
ide yet.
To prepare mint mousse: In the microwave melt the
For Mint Pesto:
Combine the mint, parmesan and pine nuts in the food processor and process until finely chopped. With motor running, add olive oil, blending until smooth.
For the goat cheese mousse: Process the goat cheese in the cleaned processor until smooth. Add the whipped cream and blend just until incorporated.
Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you just see the green pesto oil around the perimeter of the mousse. Serve with fresh bread slices.
For peanut butter mousse: Line 6-cup loaf
*NOTE: Recipe suggested gold dragees. If you
treaks of cream in your mousse then to stir the mixture
4 hours.).
3. Chocolate mousse: Place chocolate in bowl. In
afers with the white chocolate mousse, berries, and peach slices. Finish
arfait glasses.
Chill the mousse for several hours, preferably overnight
ontainer of cool whip!
MOUSSE:
Melt chocolate slowly in
ake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store
n a mixing bowl, whip mousse mix and milk for 5