Sooo Valentine’s Day
Every year I see people posting about how they hate Valentine’s Day because a) they’re single or b) believe that Valentine’s Day is a stupid made-up holiday from Hallmark where roses are priced 10x as much on a normal day. And every year I say, hey! Let’s look at Valentine’s Day as a day of love for everyone you love in your life, and not just for couples! It’ll be so much more fun.
I know a lof of people like to protest Valentine’s Day, by not doing the traditional “going to dinner,” and “buying flowers,” because they “don’t need a day to tell them to do nice things for their significant other.” And I say that’s totally okay, but don’t just think about your significant other. What about your mom? Take her out to dinner on Valentine’s Day. I’m sure it would make her world. What about your dad? BFF? Neighbor?
I’m just saying spread the love. You could really make someone’s day.
I’m re-posting this Peppermint Chocolate Mousse dessert for my Valentine’s Day dessert you should definitely make. 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! The peppermint lightens the mousse up so that it tastes fresh in your mouth, but the rich chocolate flavor is still there.
If you are looking to impress a special someone on this day, these dessert glasses will definitely do the trick! The best part, they can be made the day before for a stress-free Valentine’s Day. Forget roses, make dessert!
- 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.