Peppermint Pattie Mousse

When I was young my mother had a mousse recipe using York peppermint patties that she would make on special occasions. It was so chocolaty,  rich and creamy.

Peppermint Chocolate Mousse

Peppermint Pattie Mousse

1 bar of dark Chocolate, 4 oz
6 York Peppermint Patties
6 Tbsp Butter
1/4 c Brewed Coffee
2 c Heavy Cream
3 Eggs, separated, use very fresh eggs
1/2 tsp Vanilla
2 Tbsp Powdered Sugar

Beat the egg whites in a bowl and set aside. Melt the chocolate and patties in a pan over a larger pan of hot water. Add butter. Once chocolate is melted whisk in the egg yokes, one at a time. Remove from heat and blend well.  In a chilled bowl, beat the heavy cream, with chilled beaters, over a bowl of ice until it’s shiny and firm. A Tablespoon of Rum can be added to the melted chocolate if you choose.

Pour the chocolate into a large mixing bowl, add whipped cream and slowly blend together. Then fold in the beaten egg whites. Spoon the mousse into serving dishes. Chill for several hours.

PLEASE NOTE: you are using egg whites that have not been cooked. You want to use the freshest eggs you can and you want to refrigerate the mousse once it’s made. Do not eat any egg products that have been sitting out for more than two hours. A great substitution is using pasteurized egg whites or use a powder meringue product, such as “Just Whites.”

Egg Whites


melting Chocolate
Whipped Cream

This takes a little extra work, but the effort is well worth it.

April 2, 2012 Posted by: Leave a comment - Permalink

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