Mint Chocolate Mousse
Serving Size / Yield
- 2 1/2 C. Fat Free Half-and-Half, divided
- 1/2 C. Fresh Mint Leaves, torn
- 4 Egg Yolks
- 1/2 C. Granulated Sugar
- 6 oz. Semi-Sweet Baking Chocolate, chopped
In a 2-quart saucepan, heat 1 cup of the fat free half-and-half over medium heat just until hot. Remove from heat and add mint leaves. Cover saucepan and let stand 30 minutes. Remove mint leaves. Bring minty half-and-half to a simmer over medium heat. Meanwhile, in a small bowl, beat egg yolks with electric mixer on high speed until thickened. Slowly beat in sugar. Gradually stir half of the simmering half-and-half into the egg yolk mixture. Add the half-and-half with egg yolks back to the saucepan and stir. Cook and stir over low heat for about 5 minutes until mixture thickens. Add the baking chocolate and continue to stir until the chocolate has melted. Refrigerate the mousse until chilled, stirring occasionally. In a large mixing bowl, beat the remaining 1 1/2 cups half-and-half until stiff peaks form. Fold the chilled chocolate mixture into the whipped cream. Refrigerate mousse until serving.