The Artist and I are ramping up for St. Patrick’s Day. We started last week with my Colcannon recipe (my friend Debi said that my Colcannon was pure heaven) and all the amazing recipes from the #ProgressiveEats team. You have you an entire meal of options to make for your celebration!
Can you believe this selection! I want them all … Smoked Salmon Stuffed Baby Potatoes from The Redhead Baker, Spinach Feta Rugelach from Mother Would Know, Hot Cocoa with Baileys and Coconut Whipped Cream (Dairy-Free) from The Wimpy Vegetarian, Spicy Lamb Cobbler from Spice Roots, Irish Soda Biscuits with Caraway and Thyme from OMG! Yummy, Cabbage with Bacon and Cream from All Roads Lead to the Kitchen, Key Lime Pie with Graham Cracker Crust from That Skinny Chick Can Bake, and Irish Whiskey Cake from Creative Culinary. This is a feast that will bring out the Irish in everyone!
For today’s #ChocolateMonday, I have had this white chocolate mousse on my mind for a long time and it seemed like the perfect foil for a mint sauce I have also been pondering. And when I thought about the combo of white and green, how could I resist sharing it for St. Patrick’s Day!
The first time I made this mousse it was cloyingly sweet from too much sugar and white chocolate – good flavor but the balance was off. So I made it again and this time doubled the amount of cream and it balanced the sweetness perfectly. This second recipe is below, one that everyone will love.
Rich, smooth, and creamy, this mousse is a delightful way to end any meal. I recommend starting with smaller serving sizes because of the richness and letting people go back for seconds if they want more. I love that it is easy to change the flavors, letting you create anything you like. Add a little booze if you want, or maybe some citrus, and take it in a totally different direction. What flavor appeals most to you?
Another fun thing is that you can change the colors of the syrup to match any holiday. Red and green mint syrups for Christmas, blueberry for Channukah, blueberry and raspberry for the 4th of July, or cherry for Valentine’s Day. Whatever is in season is fair game for infusing flavors and if you don’t have fruits on hand, you can always use extracts or oils to create the illusion of any flavor you like.
I highly recommend using LorAnn flavoring products. I consider them the best in the business and their flavorings are so concentrated you only need a few drops. Keep them on hand for any occasion and don’t get overwhelmed when you see all the options they sell!
They have a very helpful chart to help you figure out how much of each type of flavoring to use in different applications. I have used LorAnn products in my baking for years — they are the nicest people in the world to work with!
Have a wonderful week my chocolate loving friends. Happy Chocolate Monday!
Jane’s Tips and Hints:
One tip – be sure to keep the mousse in the refrigerator until just before serving. Under the hot lights during my photo session the mousse softened and the syrup (which is heavier) sank to the bottom. Still delicious and kind of cool looking, but totally unexpected! I prefer the shots I got with the syrup on top, LOL.
When cooking gluten-free, you cannot use the same old wooden utensils because gluten can hide in the porous surface. Donate them and buy a new set that is used only for gluten-free cooking and baking. Do the same thing with your cutting boards and rolling pins – anything wooden or porous is a potential source of cross-contamination.
- Mint Syrup
- 2 cups granulated sugar
- 1 cup water
- 1/2 bunch fresh mint, well rinsed
- 1/4 cup light corn syrup
- Green food coloring, optional
- Mint extract, optional
- 8 oz (228 g) white chocolate, finely chopped
- 3 egg yolks
- 2 tbsp granulated sugar
- 2-1/2 cups heavy cream, divided
- 1/2 tsp pure vanilla extract
- Fresh mint leaves, optional
- White chocolate chips, optional
- Prepare the Mint Syrup: In a saucepan, combine the sugar and water. Stir over medium-high heat until the sugar is fully melted. Stir in the mint leaves and stems. Remove from the heat and set aside to steep until the liquid is cool. Strain into a clean container, discarding the solids. Whisk in the corn syrup. Stir in the food coloring and extract if using. Store, covered, in the refrigerator for up to a week.
- The sauce will thicken slightly as it cools, but this is a thinner syrup. If you want it thicker, boil it longer to evaporate more of the water.
- Make the White Chocolate Mousse: Place the chocolate in a heatproof bowl. Set a fine mesh wire sieve over the top and set aside.
- In another bowl, whisk together the yolks and sugar until pale yellow.
- In a saucepan, over low heat, bring 1/2 cup of the cream to a simmer, stirring regularly. Very slowly whisk the cream into the yolks, whisking constantly, to warm them slightly (this is called tempering). Pour the warmed eggs back into the saucepan and place over medium heat, stirring constantly with a wooden spoon or heatproof spatula until the mixture thickens and coats the back of the spoon. If you can draw your finger through it and it doesn't immediately fill in, then it is ready.
- Pour the hot cream/egg mixture through the wire sieve into the chocolate. Use a spatula to press the liquids through the sieve and to scrape the bottom to get every bit of the cream into the chocolate. Stir until completely melted and smooth.
- In the bowl of your standing mixer fitted with the whisk attachment, combine the remaining cream and vanilla. Start on low and slowly increase the speed of your mixer to high, whipping until the cream is almost to stiff peaks (the cream will lift into peaks and the tips will fall over).
- Stir half of the whipped cream into the melted white chocolate until it is fully incorporated. Add the rest of the cream and gently fold it in, until there are no more streaks or lumps.
- To Serve: Pour the mousse into 6 medium glasses (about 2/3 cup each) 8 small glasses (4 oz or about 1/4 cup each). You may get more or fewer servings depending on the size of the serving pieces you use. For the neatest method to fill the glasses, ladle the mousse into a measuring cup with a sharp pouring spout and then pour into the serving glasses. Chill in the refrigerator for at least two hours to allow the mousse to set. Keep the mousse refrigerated until just before serving to keep it firm.
- When ready to serve, pour a little of the mint syrup on the tops of each serving, garnish with reserved mint sprigs (optional), sprinkle a few white chocolate chips around the plate if desired, and serve. Pass additional syrup at the table for people to add more if they like.
- Yield: 6 to 8 servings
- Note: Be sure to keep the mousse in the refrigerator until just before serving so it doesn't get too soft.
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If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to ask. Feel free to quote me, just give credit where credit is due, link to the recipe, and send people to my website. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details. Thanks for visiting The Heritage Cook!