1/3 cup cornstarch
2 cups milk (480 ml)
200 ml water
1/3 cup unsalted butter (60 g)
3 large egg whites
1 tablespoon unflavored gelatin, white
1/4 cup peppermint extract (60 ml)
For the sauce
1 chocolate tablet, semi-sweet (200 g)
1/3 cup cornstarch
2 cups milk (480 ml)
200 ml water
1/3 cup unsalted butter (60 g)
3 large egg whites
1 tablespoon unflavored gelatin, white
1/4 cup peppermint extract (60 ml)
For the sauce
1 chocolate tablet, semi-sweet (200 g)
In a medium saucepan, dissolve cornstarch in milk over medium heat, stirring constantly, until it thickens and comes to a boil
Remove from heat and reserve
In a stand mixer, beat egg whites until stiff peaks form. Reserve
In a small saucepan, combine 1/2 cup water and unsalted butter over medium heat, stirring until dissolved
Let simmer without stirring until it reaches the thread test (test by lifting some of the sauce with your fingers; if it forms a firm thread, it's ready)
With the stand mixer still running, add the hot sauce to the egg whites, allowing them to fall in a stream
Beat until cooled
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
In a large bowl, combine cornstarch mixture with reserved egg whites
Add gelatin and peppermint extract and mix well
Pour into a large dish or individual serving dishes, cover with plastic wrap and refrigerate for 4 hours or until creamy
Prepare the sauce: melt chocolate in a bain-marie
Serve the mousse with the chocolate sauce
313 calories per serving
