Let’s start the week off right, shall we?? You all know how much I adore Ashley, so I’m beyond excited and happy to have her on here, sharing this sweet, delicious treat. I mean chocolate + white chocolate + mint mousse and all completely edible?? I’ll take 20 please! Enjoy, friends ;)
Hello! I, Ashley, am super excited to get to share this recipe for white chocolate mint mousse cups with you all. Not just because I adore Victoria and everything that she does, but also because these cute little bites are entirely edible and that’s something worth celebrating in my book!
They’re actually pretty simple to make (let’s be honest, I can’t make many things that aren’t), and are perfect for upcoming evening soirees with friends since guests can just grab and go.
9 ounces white chocolate chips
1 cup heavy cream
*1 egg white
1/4 teaspoon peppermint extract
Edible chocolate cups
Mint leaves and peppermint wafers for garnish (optional)
First, double boil the white chocolate chips to melt them evenly, or you can temper it in the microwave if that’s easier for you.
In another bowl, whip the cream, egg white and extract together with a mixer. You want soft peaking rather than a stiff mixture.
Put a big dollop of cream onto the slightly cooled chocolate and mix, then gently stir the remainder in increments. Let the mousse cool in the fridge thoroughly as to not melt the chocolate cups when you serve. You can also freeze the chocolate cups if you’d like an even more chilled dessert.
Now, fill the cups with the mousse mixture, and top with your garnishes and serve immediately.
Photos and post by Ashley of Sugar & Cloth