And Chocolate Peppermint Mousses - Thanks Nigella !!!

I wasn't sure that the kids would like the Salted Caramel Profiteroles - so I went for one of my favourite, quick and easy stand bys  - Nigella Lawson's Chocolate Peppermint Mousses and adapted my own version too.

I wanted both white and dark versions - here's Nigella's white one ......

250g white chocolate
250ml double cream
1 egg white
1 tsp peppermint extract - or to your taste
mint leaves and mint thins to decorate - optional
100ml double cream, whipped - optional

My Version

150g milk chocolate - good quality
100g dark chocolate - 70% cocoa solids at least
1 egg white
1tsp peppermint extract - or to your taste
mint leaves and mint thins to decorate - optional
100ml double cream, whipped - optional

The making up of both is exactly the same .......

Melt the chocolate in a heatproof bowl over a pan of simmering water, stirring gently. When melted , allow to cool a little.
In another bowl - whisk the cream, egg white and peppermint together till forming soft peaks.
Put a dollop of cream onto the chocolate and mix in - then gently fold this into the rest of the cream.
Divide between small glasses or dishes ( glasses look prettier though ) - it may be better to pipe to prevent them looking messy.
Chill in the fridge.
About an hour before serving - whip 100ml double cream and pipe to decorate and top with a mint leaf and a shard of mint thin.
So Easy !!!

The kids loved them - and I did too !!