“You don’t know what you don’t know…” – I don’t know who said this, but it’s one of my favorite quotes of all time. My mother likes to use this from time to time, and I think it’s something that deserves a bit of thought.
It applies to all areas of life: Growing up, family, the job, the world…
It’s like thinking you know everything as a teen and then realizing in your twenties that your parents were right…
It’s like going to college and thinking you’ll be the smartest most successful person in the world just because of your degree and then getting into the real world and realizing that you’re going to actually have to do more than state in your resume that you attended ABC University…
It’s like living in one country all you life and then moving to another only to find that the universe doesn’t revolve around you and where you’re from and there’s a whole other set of cultures, languages and way of living…
Am I getting too deep? It was just a thought…
Anyways, now that we’re have our reflection time… as always… it’s time for some deliciousness!
Chocolate Peppermint Mousse
If you’re thinking that you might not be too sure about the pairing of the peppermint with the chocolate mousse… let me tell you… you’re wrong. They are perfect together! This is the most refreshing dessert I’ve had in a very long time! The peppermint lightens the mousse up so that it tastes fresh in your mouth, but the rich chocolate flavor is still there.
I was thrilled about the outcome of these two pairings and can say that I will be keeping them together in other cakes and desserts down the road!
- 148 g dark chocolate
- 25 g butter
- a few drops of peppermint oil
- 3 g gelatin
- 20 g cold water
- 1 egg yolk
- 2 whole eggs
- 25 g sugar
- 400 g cream
- Start by melting the chocolate, butter and peppermint oil together in a small bowl.
- Combine the gelatin and the cold water and let it bloom (about 5 minutes). Set aside.
- In your metal mixing bowl from the mixing machine, whisk together the egg yolk, whole eggs, and sugar over a hot water bath over the stove. Whisk continuously until the eggs/ sugar mixture becomes warm to the touch. Transfer to the mixing machine with the whisk attachment and beat on high until light in color and doubled in volume.
- In the meantime, whip the cream in a separate medium-sized bowl.
- Melt the gelatin either over a water bath or in the microwave for a few seconds, being careful not to over heat the gelatin.
- Once the eggs are full in volume, reduce the speed and add the chocolate/ butter mixture.
- While that incorporates, take a small spoonful of the whipped cream and mix it into the melted gelatin. Stir. Add the gelatin to the egg/ chocolate mixture. Mix together for another minute.
- Turn off the mixing machine and remove the bowl. With a rubber spatula, fold the whipped cream into the chocolate, first starting with a small amount and then adding the rest.
- Transfer to a piping bag and pipe into the desired forms.
- Place in the refrigerator to set.