Peppermint mousse

Serves 6

Preparation: 20 min

Cooking: 15 min

• 250 ml (1 c) milk

• 2 egg yolks

• 80 ml (1/3 c) caster sugar

• 100 g dark chocolate

• 250 ml (1 c) cream

• 1 Peppermint Crisp bar, grated

• 15 ml (1 T) gelatin, sponged in 45 ml (3 T) water

1 Heat the milk in a saucepan to just below boiling point.

2 Whisk together the egg yolks and caster sugar. Add a little of the hot milk then add everything to the remaining milk in the saucepan.

3 Heat while stirring continuously until the mixture thickens. Remove from the heat and add the chocolate. Stir until melted, cover with clingfilm and leave to cool.

4 Whip the cream until stiff and fold in the chocolate custard and grated Peppermint Crisp.

5 Microwave the sponged gelatin for a few seconds until just melted. Fold into the chocolate mixture, spoon into glasses and chill until set. Serve with extra whipped cream and Peppermint

#peppermint #mousse #peppermintcrisp #chocolate