Desserts/white chocolate peppermint mousse

Serves: 6

Active Time: 25 minutes

Total Time: 2 hours 30 minutes

From: Fresh May/June 2009

Ingredients

1 (4 oz.) bar white chocolate, chopped

4 egg yolks

1/4 cup sugar

1/4 tsp. pure peppermint extract

1 1/4 cups chilled heavy cream

2 Tbsp. chopped or crushed peppermint sticks or candies

Directions

Step 1

Bring about 1 inch of water to a simmer over medium heat in a medium saucepan or bottom of a double boiler.

Step 2

Place white chocolate in a medium heat-safe bowl or top of double boiler and place over saucepan, making sure bottom of bowl doesn't touch simmering water. Stir occasionally until chocolate has melted, about 3 minutes. Remove bowl and set aside to cool slightly.

Step 3

In a separate medium heat-safe bowl, combine egg yolks and sugar. Place over saucepan with simmering water. Whisk constantly until egg yolks feel hot to the touch and sugar has melted, about 3 minutes.

Step 4

Fold egg yolk mixture into white chocolate. Add peppermint extract and fold to combine. Let cool about 10 minutes.

Step 5

Using an electric mixer on medium-high speed, beat cream in a large bowl until stiff peaks form, about 3 to 5 minutes. Be careful not to overbeat. Fold whipped cream into white chocolate mixture, mixing thoroughly.

Step 6

Scoop mousse into a gallon-size resealable bag. Snip one corner of the bag and pipe mousse into 6 cups or small bowls. Alternatively, use a large spoon to scoop mousse into bowls or cups and smooth surface. Refrigerate until chilled, at least 2 hours and up to overnight. Just before serving, sprinkle with peppermint candies; serve chilled.