Print Recipe
0 from 0 votes

Chocolate Mousse

Author: an original recipe from Lavender and Lime


  • 200 g dark chocolate – I used Canderel sugar free chocolate
  • 200 g dairy milk chocolate – I used Canderel sugar free chocolate
  • a pinch of salt
  • 2 pinches Chinese 5 spice powder
  • 8 drops peppermint essential oil – you can use a teaspoon of peppermint essence or a 35g bar of peppermint crisp chocolate
  • 6 eggs separated
  • 30 mls castor sugar – I used fructose
  • 250 mls cream
  • fresh mint to garnish


  • melt the chocolate with the salt and the 5 spice over a bain marie
  • if you are using a peppermint crisp bar, melt it with the chocolate
  • remove from the heat and add the essential oil (or the essence)
  • beat the egg yolks until fluffy
  • beat the egg whites with the castor sugar until stiff
  • beat the cream until firm
  • fold the egg whites into the cream
  • add the melted chocolate to the egg yolks and stir in quickly
  • slowly fold in the cream and egg white mixture
  • place in the fridge to set and serve with the fresh mint as a garnish