Choc-Mint Mousse

Ingredients (serves 4)

• 150g dark chocolate, chopped
• 25g butter, finely chopped
• 2 eggs, separated
• 300ml thickened cream
• 2 x 35g Peppermint Crisp chocolate bars

Method

1. Place dark chocolate in a heatproof, microwave-safe bowl. Microwave on medium (50%), stirring every minute with a metal spoon, for 2 to 3 minutes or until smooth. Add butter. Stir until smooth. Set aside for 2 minutes. Stir in egg yolks.
2. Place 3/4 cup cream in a bowl. Using an electric mixer, beat until soft peaks form. Beat eggwhites in a bowl until soft peaks form. Gently fold cream into chocolate mixture. Stir in 2 tablespoons eggwhite. Fold in remaining eggwhite.
3. Cut 1 chocolate bar into 1cm pieces. Fold into mousse. Spoon mousse into four, 1 cup-capacity plastic glasses. Refrigerate for 3 hours or until firm.
4. Using an electric mixer, beat remaining cream until soft peaks form. Cut remaining chocolate bar into shards. Top mousse with whipped cream and chocolate shards just before serving.