The world is divided into two groups. People who love mint chocolate and people who look at us. Normally I would say no problem – more for me! However, I truly feel that mint chocolate deserves a second chance. You may have had a bad experience with toothpaste-like ice cream, but when done right, mint and chocolate can be one of the best dessert combinations ever.
Use this mousse recipe to help your bakery Lucie Fran de Ferrieres Do you have mint chocolate? So That’s very correct. lucy runs now east village bakerysuperb specialty cake covered with flowers. However, as a child, her favorite dessert was dark chocolate mousse. “Even back then, I loved the deepest, darkest chocolate,” she writes in her new cookbook. cake from lucy (On sale this week!). “I dreamed of eating it. In my own recipe, I added mint to give it a light, easily digestible taste, like the after-meal mint my father liked to eat.”
Lucy says the secret to a great moose is in the details. dark chocolate, eggs less than a week old, and fresh mint. “It’s a must. Mint extract has a toothpaste-like flavor that makes you miss the true essence of the herb.” However, even if you’re staunchly anti-mint, Lucy is much more chill about this than I am. “You could also try other herbs, like rosemary or thyme. Give it your own spin.” Honestly, I have to say they both sound great. Mousse is not the easiest dessert to make, but this one is worth the time and effort to separate the eggs. Now, let’s all choose herbs and make mousse!
chocolate mint mousse
from cake from lucywritten by Lucie Fran de Ferrières
Approximately 10 servings
Finely chop 1 stick and 1 tablespoon (128g) of unsalted butter.
6 fresh mint sprigs, leaves roughly chopped and stems discarded
dark chocolate* 7 oz (200g) chopped
distilled white vinegar
8 large eggs (“Leave to room temperature for 1 hour”)
3 tablespoons sugar
1/8 teaspoon fine sea salt
Maldon sea salt for sprinkling
*Note: Lucie recommends using chocolate with at least 72% cocoa. “That’s what gives the mousse its intense, velvety flavor.”
Melt the butter in a small saucepan over medium-low heat. Remove from heat and stir in mint. Cover and leave for 30 minutes. Pour into a fine sieve set over a small bowl and press the mint to extract as much flavor as possible. Discard the mint leaves.
Fill a medium-sized pot with about an inch of water and bring to a boil over medium-low heat. Place the minted butter and chocolate in a large heatproof bowl and place the bowl over boiling water, being careful not to let the water touch the bottom of the bowl. Warm the mixture, stirring occasionally, until the chocolate is melted and thoroughly mixed with the butter. Remove the bowl from the pot (be careful, it will be hot!) and use a clean kitchen towel to wipe off any condensation from the bottom.
Meanwhile, use a paper towel to wipe out the bowl of your stand mixer with 1/4 teaspoon of white vinegar. Wipe the entire surface of the bowl to make sure there are no traces of liquid or fat. Attach the whisk attachment to the mixer and add the egg whites. Beat on high speed until soft peaks form (3-5 minutes). In a separate large bowl, whisk egg yolks and 4 teaspoons sugar vigorously until pale and airy (2 to 3 minutes). Pour the chocolate and butter mixture over the egg yolk mixture and whisk until completely combined. Add salt and mix.
Once the egg whites form soft peaks, add the remaining sugar and beat on high speed. hard A peak will form (7-8 minutes). (If you’re not sure if the meringue has stiff peaks, remove the whisk attachment from the mixer and flip it over so the whipped side is facing up. The corners should point straight up and be very stiff.) Add about one-third of the whipped egg whites to the chocolate and egg yolk mixture and whisk until melted. Add the remaining egg whites and mix gently with a rubber spatula until the color is even.
Transfer the mousse to a bowl, cover, and refrigerate for at least 4 hours, preferably overnight. (It can be stored in the refrigerator for up to 2 days.) When finished, sprinkle a little Maldon sea salt on top and enjoy.
Thank you very much, Lucy! And congratulations on your wonderful finish new cookbook.
PS Other favorite recipes include Natasha Pickowitz’s show-stopping Tater Tot Cake. If you’re still in the mood for chocolate, try my Parisian recipe. chocolate show (It only takes 10 minutes!).
(Photo copyright © 2026 by Lucia Bell-Epstein. Illustration Copyright 2026 © maya netzer. Excerpt from cake from lucynow available from Clarkson Potter, an imprint of Crown Publishing Group. Copyright © 2026 by Lucie Fran de Ferrieres. )
Source: Cup of Jo – cupofjo.com
