Nigella’s white chocolate mint mouse

 

 Good evening,

I have been busy all day. We visited our local Borders shop this morning, ds2 wanted the Guinness Book of Records, 2007, hubby wanted some cd’s and I wanted the Delicious magazine. We had a good chill whilst in border, they have a starbucks upstairs, so we all had the hot chocolate and a browse!! 

SInce we got back from borders, I have been busy in the kitchen, First I made for the first time ever home made chicken and mushroom pie for Sunday lunch, I meant to take a photo, but I forgot ! doh!! Hubby said it was delicious.  After lunch we all did our own thing, I read my new magazine, ds2 had his head in his book and hubby played his new cd’s all afternoon!

I made Nigella’s sweetcorn chowder for tea, as hubby requested it!! mmm it was lovely…

I have just found this Nigella recipe for Mint mouses, probally going to try this  next ???  

Serves 6Nigella’s white chocolate mint mousse recipe

 Takes 30 minutes to make (PLUS cooling and chilling)

250g white chocolate, broken up into small pieces
250ml double cream
1 egg white
1/4 tsp peppermint extract
Fresh mint leaves, to decorate

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1. Melt the white chocolate in a heatproof bowl over a pan of simmering water, stirring gently. When it’s melted, set the bowl aside to cool down a little.
2. In another bowl, beat the cream, egg white and peppermint to soft peaks with an electric hand whisk.
3. Put a big dollop of cream onto the slightly cooled chocolate mixture and mix thoroughly, then gently fold the chocolate mixture back into the cream.
4. Divide the mixture between 6 small glasses, like the ones shown. Chill in the fridge for a couple of hours, or give them a fast icy zap by sitting them in the freezer for 10-15 minutes. Decorate each glass with a mint sprig, and serve.

Nutritional info

Per serving 429kcals, 35.3g fat (21.6g saturated), 4.5g