Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Peppermint cream
Mousse
Utensils
4 glasses, each approx. 200 ml
How it's done
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Peppermint cream
In a small pan, bring the cream to just below the boil. Remove the pan from the heat, add the tea bag, leave to cool, cover and chill for approx. 1 hr. Carefully squeeze out the tea bag and remove.
Mousse
Place the chocolate and 4 tbsp of peppermint cream in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Remove the bowl, allow to cool slightly. Using a rubber spatula, carefully fold in the whipped cream. Transfer the mousse to a piping bag with a smooth nozzle (approx. 16 mm in diameter), divide between the glasses, cover and chill for approx. 3 hrs. Add the peppermint to the remainder of the peppermint cream, whip until stiff. Transfer the whipped cream to a piping bag with a serrated nozzle (approx. 12 mm in diameter) and pipe onto the mousse. Top with the chocolate shavings and mint.
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