You will need:
- 2 1/2 cups heavy whipping cream
- 2-3 drops creme de menthe oil, from our February box
- 1/2 cup sugar
- 6 oz semi sweet baking chocolate, chopped
- mini gold baking cups, from our February box
- Leprechaun Sprinkles, from our February box
- 4 egg yolks
In a small bowl, separate egg yolks. Beat yolks with an electric mixer for about 3 minutes until they are yellow like a lemon.
In a medium saucepan, heat 1 cup of the heavy cream just until hot, add 2-3 drops of creme de menthe oil. Remove from heat. Slowly beat sugar into the eggs with electric mixer until mixed. Gradually stir half of the cream into the egg mixture, once mixed, add back into the rest of the hot cream in pan. Cook over low heat, stirring constantly for about 5 minutes. Mixture will thicken, do not let it boil. Stir in chopped chocolate till fully melted.
Transfer to a medium bowl, cover and refrigerate 2 hours. Add another empty bowl to refrigerator to chill. Once 2 hours have passed, beat remaining 1 1/2 cups of cream in empty chilled bowl, about 5 minutes until stiff peaks form. Taste chilled chocolate mixture, if not minty enough, add a few drops of more mint to heavy cream. Fold chocolate mixture into whipped cream. Transfer to serving dishes and chill until ready to serve. We loved our mini baking cups and spoons to serve our mousse in, we also added some of our Leprechaun Sprinkles! Yum! We have some more ideas below! Need more of our mini baking cups, you can order them here! We hope you all have a great Saint Patrick’s Day!!