1/3 cup cornstarch
2 cups milk (480 ml)
200 ml water
1/3 cup sugar (60 g)
3 egg whites
1 tablespoon unflavored white gelatin
1/4 cup peppermint extract (60 ml)
For the sauce
1 tablet semisweet chocolate (200 g)
1/3 cup cornstarch
2 cups milk (480 ml)
200 ml water
1/3 cup sugar (60 g)
3 egg whites
1 tablespoon unflavored white gelatin
1/4 cup peppermint extract (60 ml)
For the sauce
1 tablet semisweet chocolate (200 g)
In a medium-sized pot, dissolve the cornstarch in milk over medium heat, stirring constantly until it thickens
Remove from heat and reserve
In a stand mixer, beat the egg whites until soft peaks form. Reserve
In a small saucepan, combine 1/2 cup water and sugar
Heat over medium heat, stirring until dissolved
Let cool slightly before adding to the egg mixture
With the stand mixer on, slowly pour in the warm sauce, allowing it to drizzle into the egg whites
Beat until chilled
In a small bowl, sprinkle gelatin over remaining water and let hydrate for a few minutes
Heat over high heat in a bain-marie and mix until dissolved
Combine the cornstarch mixture with the reserved egg whites
Add the gelatin and peppermint extract, mixing well
Pour into a large bowl or individual serving cups
Cover with plastic wrap and refrigerate for 4 hours or until creamy
Prepare the sauce: melt the chocolate in a bain-marie
Serve the mousse with the chocolate sauce
313 calories per serving
