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A crazy way of cooking Chocolate mousse with candies

By 15. February 2016 No Comments

Chocolate mousse and cough drops: The perfect couple.

Everybody loves chocolate – especially a chocolate mousse can be the highlight of a good dinner. Today I have got a special chocolate mousse recipe for you that you definitely are going to love – and it doesn’t take much time to prepare. In addition it is really easy to make and even less experienced bakers will have success with this recipe – so are you ready to impress your family and friends?

Good preparation is half of the pie in the kitchen. What we need for our delicious mousse is: dark chocolate, cream, Qimiq, gelatin, water, mint and our special ingredient: Bimenthol candy! If you can’t get this type, just use any menthol-flavored cough drops.

Normally I use these tasty candies only when I have a sore throat, today they are going to make my belly smile.

Before we can start with the preparation of the chocolate mousse, we have to put one package of the Bimenthol candies into the freezer for about 3 hours. Otherwise we can’t use them later – so don’t forget that.

After 3 hours freezing we finally can start. The whole recipe is well described below but to get helpful cooking advice, you should definitely watch the video and follow my instructions. I promise nothing can go wrong. And the good thing is, you can watch the video several times.

Quick chocolate mousse that everyone can prepare:

What’s really cool about this recipe is that it is done in a really short time. And besides the fact that the recipe is very quick, it’s also simple – people who normally only use the kitchen for microwaving can do that.

One cooking tip in advance for the less experienced ones among you: be careful with the temperature of the dark chocolate when adding the whipped cream. If the chocolate is too hot the mixture won’t be creamy enough.

There is a useful method to see when the right temperature has been reached:

The “lip-test”: Does the chocolate feel just warm on lips and skin, then it is the right time to pour the whipped cream in

Chocolate mousse without eggs

“There is no real chocolate mousse without eggs!“ Is this what you thought when you first read the ingredients list? It is true, there are many recipes including eggs, and both is possible. The advantage of my version without eggs is that it is longer fresh than when using raw eggs.

Special “kick” with Bimenthol candy

The highlight of this recipe is definitely the combination with Bimenthol candies.

Maybe it sounds a little weird using cough drops for cooking but I promise if you like the combination of chocolate and mint, you will love this mousse! The candies are used in two different ways for the chocolate mousse.
Firstly you pour it onto the mousse as a syrup, secondly you use the crushed ones for the decoration in the end.

So what is the perfect occasion for serving this chocolate mousse?
In my opinion it would be highlight of every dinner – impress the ones you love!

Finally I just can say: try this recipe – you won’t regret it!

Cooking video for the chocolate mousse

Other websites that show chocolate mousse recipes:

Valentina shows a chocolate mousse with mint, but with eggs.

On the site „I am a foodblog.com“ you can find a recipe with mint and tabasco. A spicy version of a chocolate mousse that sounds really interesting.

Karola shows us her vegan version of a chocolate mousse.

Chocolate mousse with mint flavor
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Servings Prep Time
4 serving 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
35 minutes
Chocolate mousse with mint flavor
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
4 serving 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 serving 10 minutes
Cook Time
35 minutes
Ingredients
  • 2 packs Bimenthol candy
  • 150 ml water
  • 1 leaf Gelatin
  • 150 g dark chocolate
  • 100 g Qimiq
  • 150 g cream
  • 1 bunc peppermint
Servings: serving
Units:
Recipe Notes

Put one pack of the Bimenthol candy into the freezer for about 3 hours. After that, crush the candies quickly into fine powder.

Freeze the Bimenthol "snow powder" again.

Prepare some small jars or glasses for the chocolate mousse.

Then soak the gelatin in cold water.

Chop the second package of Bimenthol candies into little pieces and bring it to a boil with 150ml of water. Set the candy syrup aside and keep it lukewarm.

Squeeze out the gelatin and dissolve in the warm candy syrup.

Cut the dark chocolate into pieces and warm it up. Stir in the QimiQ (room temperature) and let the chocolate cream cool down until it is "lip-warm".

Whip the cream until it is almost stiff and fold the cream into the chocolate mixture.

Fill the jars with a little bit of the chocolate mousse and put them in the fridge. After 15 minutes pour in the candy syrup on top (3-5mm).

Put the jars into the fridge for another 15 minutes and add more chocolate mousse and syrup. Now cool for about 2 hours.

Place the jars with chocolate mousse on plates with napkins and decorate with a peppermint leaf and some of the Bimenthol "snow powder".

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