White Chocolate Peppermint Mousse

White Chocolate Peppermint Mousse

This recipe courtesy of Personal Chef John Paulk               Serves 6



  • 9 ounces white chocolate, broken into small pieces
  • 1 cup heavy cream
  • 1 egg white
  • 1/4 teaspoon  peppermint extract
  • 6 fresh mint leaves, optional


  1. Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it 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 extract together. You want soft peaking rather than a stiff mixture.
  3. Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
  4. Divide mixture between 6 wine goblet or any type of serving vessel.
  5. Chill in the fridge for at least three hours until ready to serve.
  6. Decorate top with a mint leaf before serving.



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