This week’s Tuesdays with Dorie recipe from Baking Chez Moi was one that I’ve missed somehow as I’ve flipped through the pages of this book over the past 4 years and it’s surprising because I LOVE chocolate and mint (“gelée”? not so much but ok, I’ll try it!).
I was particularly excited to make this recipe because we have a crazy mint bush in the garden right now and we’re looking for ways to use it up! This recipe has a double mint component – a “gelée” base with chopped mint and a mousse on top, made with mint-infused cream (no egg yolks in this one, just whites so it’s lovely and fluffy). I didn’t have the milk chocolate the recipe calls for so just used regular semi-sweet and loved it, feel like milk chocolate might have been too sweet?
As you can see, the “gelée” portion of the dessert is quite small in the custard cups I used (Dorie shows the dessert in a taller, fancier glass where you can see the layers better) which was just as well because it wasn’t my favourite part of the dessert. The texture of the gelatin was too, well, gelatinous… 😉 I would have preferred a looser jelly myself. Also, the flavour of the jelly wasn’t super pronounced unless you got a bit with a mint leaf (they all sank to the bottom of the cups as well…). This recipe made six serves in the 6oz dishes – not the four that the recipe says so we ended up with 2 sans gelée which were our favourite version because…
… the mousse? Oh my… SO GOOD.
I mean, just look at the fluffiness in the picture below!
It’s a simple recipe where you infuse the cream with the mint, then mix it into melted chocolate and then mix the cream into beaten egg whites. No yolks here so it’s fluffier than a more substantial French chocolate mousse and that works well with the mint flavour – it feels very summery!
Get the recipe for Dorie Greenspan’s Double-Mint Milk Chocolate Mousse and Gelée on page 354 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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