1/3 cup of cornstarch (36 g)
2 cups of milk (480 ml)
3 large egg whites at room temperature, 200 ml of water
1/3 cup of confectioner's sugar (60 g)
1 tablespoon of unsweetened gelatin, white
1/4 cup of peppermint extract (60 ml)
FOR THE SAUCE
1 tablet of semisweet chocolate, chopped (200 g)
1/3 cup of cornstarch (36 g)
2 cups of milk (480 ml)
3 large egg whites at room temperature, 200 ml of water
1/3 cup of confectioner's sugar (60 g)
1 tablespoon of unsweetened gelatin, white
1/4 cup of peppermint extract (60 ml)
FOR THE SAUCE
1 tablet of semisweet chocolate, chopped (200 g)
In a medium saucepan, dissolve the cornstarch in milk and bring to a boil over medium heat, stirring constantly, until thickened
Remove from heat and reserve
In an electric mixer, beat the egg whites until frothy, about 2 minutes, or until stiff peaks form. Reserve
In a small saucepan, combine 1/2 cup of water and confectioner's sugar over medium heat, stirring until dissolved
Remove from heat and reserve
In an electric mixer, combine the hot sauce with the egg whites, beating until well combined
Beat until cooled slightly
In a small bowl, sprinkle gelatin over any remaining liquid and let it hydrate for 5 minutes
Heat over high heat in a water bath and mix until dissolved
In a large bowl, combine the cornstarch mixture with the reserved egg whites
Add the hydrated gelatin and peppermint extract, mixing well
Pour into a large serving dish or individual cups, cover with plastic wrap, and refrigerate for at least 4 hours or until set
PREPARE THE SAUCE: melt the chocolate in a water bath
Serve the mousse with the chocolate sauce
313 calories per serving
