1 1/2 tablespoon of unflavored white gelatin
1/3 cup of water
1/2 cup of peppermint liqueur or cream
2 cups of fresh whipped cream, slightly beaten
6 egg whites
200g of dark chocolate, finely chopped
1 1/2 tablespoon of unflavored white gelatin
1/3 cup of water
1/2 cup of peppermint liqueur or cream
2 cups of fresh whipped cream, slightly beaten
6 egg whites
200g of dark chocolate, finely chopped
Mix the gelatin with the water and heat it over low until dissolved
Add the peppermint liqueur and let it cool
Add half of the whipped cream and the beaten egg whites
Mix gently
Pour the mixture into a mold ring in the middle, soaked, 18cm
Refrigerate for at least 4 hours
Melt the chocolate in a double boiler
Stir occasionally
Add the remaining whipped cream and mix gently
Refrigerate again
When serving, unmold the mousse and top with chocolate whipped cream
Serves 8.
