A chocolate mousse with vanilla and mint sauce, the best combination with the creaminess of Oikos yogurt and a touch of Danette vanilla custard. The best part is that refreshing feeling with the mint sauce and the combination of flavors.
2 envelopes unflavored gelatin powder, (7 g each) hydrated
1 cup whipping cream
1 cup light milk, for the mint sauce
1/4 cups sugar, for the mint sauce, or sweeten to taste
1 teaspoon peppermint
4 egg yolks, for the mint sauce
1 cup raspberries, for decoration
peppermint, for decoration
Preparation
2h 30 mins
0 mins
Low
For the chocolate mousse, mix the Oikos® Natural Yogurt with the melted chocolate and the hydrated and melted gelatin. Set aside.
Whip the heavy cream in a mixer until soft peaks form and gently fold into the previous mixture. Pour into small cups and refrigerate for 1 hour.
For the vanilla mousse, mix the Danette® Vanilla Custard with the hydrated and melted gelatin. Set aside.
Whip the heavy cream in a mixer until soft peaks form and gently fold into the previous mixture. Fill the cups with this mixture and refrigerate for another hour.
For the mint sauce, heat the milk with the sugar and mint in a saucepan over medium heat. Temper the egg yolks with a little hot milk and add to the mixture.
Simmer for 5 minutes or until thickened, stirring constantly. Strain and cool.
Serve the mousse with a little mint sauce. Decorate with mint and fresh raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?