My Chocolate Peppermint Mousse is deliciously rich and creamy with a refreshing peppermint hit. This recipe is a lazy version of a tradition mousse, so there are heaps of short cuts which will have the dessert on the table fast!
Add cream and vanilla to the sugar. Whisk at speed 4 with the MC out approx 24 sec.
Watch the cream carefully and stop as soon as the cream will hold soft peaks.
Place 100g of cream in a piping bag for the decoration. Reserve the remaining cream in a bowl for later.
Remove the butterfly whisk. Without cleaning the TM bowl add chocolate. Chop 5 sec/Speed 9.
Add butter and water. Heat 3 min/70 degrees/Speed 2.
Add marshmallows to the chocolate mixture. Melt 3 min/70 degrees/Speed 3.
Allow the chocolate mixture to cool to approximately 40 degrees.
Insert the butterfly whisk.
Add reserved cream and peppermint oil to the cooled chocolate. Whisk 20 sec/Speed 4.
Pour the mousse into 8-12 individual serving glasses.
Allow the mousse to chill in the fridge for at least 2-3 hours.
Use the piping bag to decorate the tops of the mousse with reserved cream. Add crushed peppermint crisp bar to the top.
NOTE:Allow 0ne hour for the chocolate mixture to cool before mixing in the cream.Allow an additional 2-3 hours for the finished chocolate mousse to chill prior to decorating with reserved cream and chocolate.