Peppermint Laced Chocolate Mousse Torte and Giveaway
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
Ingredients/ Συστατικά
  • 230 gr. / 8 oz. semisweet chocolate 60% cocoa, chopped
  • 120 gr. / 8 tbsp unsalted butter
  • ¼ cup heavy cream 35% fat
  • 3 large eggs
  • 2 tbsp sugar
  • ½ tsp peppermint extract
  • Cocoa powder for dusting
Instructions/ Εκτέλεση
  1. Preheat oven at 175°C / 350°F.
  2. Place a big pan on the lowest rack of your oven and fill it with water halfway.
  3. In a glass bowl melt the chocolate and butter in the microwave oven.
  4. Set aside to cool a bit.
  5. In another bowl beat the heavy cream until soft peaks form.
  6. Set aside.
  7. In another bowl mix the eggs and the sugar until they double their volume.
  8. In the egg batter fold gently the chocolate in two batches mixing well after each one.
  9. Afterwards, add the heavy cream and fold gently again until it is incorporated.
  10. Add the peppermint extract and mix to incorporate.
  11. Note: I didn’t have mint extract so I added liquid stevia with peppermint flavor. I added 14 drops of this.
  12. Take a loaf pan with dimension 24cm X 11cm / 9 in. X 4 ¼ in.
  13. Butter it well.
  14. Cut some parchment paper so as to cover the bottom of the pan and hang over its long sides.
  15. Place it on the pan and butter it as well.
  16. Reduce oven temperature to 160°C / 325°F.
  17. Pour the mixture to the pan and place it in the larger pan filled with water and bake it for about 25 minutes in the oven.
  18. It is ready when mixture is set when is jiggled.
  19. Remove from the oven and the watery pan.
  20. Let it cool.
  21. Remove it from the loaf pan by pulling it up from the parchment paper.
  22. Refrigerate for about 30 minutes.
  23. Take it out of the fridge, remove the parchment paper carefully.
  24. Cut it in pieces and dust it with the cocoa.
  25. You can decorate with strawberries or mint leaves.
Notes/ Σημειώσεις
Recipe adapted from Martha Stewart
Recipe by Culinary Flavors at