Mousse – is a sweet or savory dessert served when chilled and made as a smooth light mass with whipped cream and beaten egg white, flavored with chocolate,coffee, caramel, puréed fruits or various herbs and spices, such as mint or vanilla. . Think of it as ” a fluffier cousin to a pudding”.

If you are on a diet, – Please throw that thought out of the window. This mousse is BAE. It’s super moist, fluffy, and full of delicious flavors that you have to be part of.

Ever had one of those recipes you are scared of preparing since you have that feeling you either wouldn’t get the measurement right or the results will be a hot mess? Well, for me, the chocolate mousse is one of those recipes. On my recent vacation, apart from sunbathing, skinning dipping, swimming and roasting my body at the beach until now that am charred, I have been networking with professional chefs in Malindi and working out a few projects as well as visualizing on upcoming posts, that I thought wouldn’t work but actually work. What am I saying?!! I am back to reality -{In Nairobi & to work} and putting my big girl pants and brushing that voice or thought in my mind telling me not to try a complicated recipe because of fearing the results or the unknown. Finally, I managed to prep a dessert that I once thought it was complicated, but is super simple if you use the right kitchen tools that go hand in hand with the right measured ingredients and let’s not forget -patience.

Shall we begin?

Making “A Mint Chocolate Mousse


  • 150 g of chopped chocolate
  • 3 eggs  @ room temp- separated
  • a drop of peppermint extract
  • 1/4 cup of brown sugar /OR/ granulated sugar
  • 1 teaspoon of vanilla extract
  • 3 Tablespoons of margarine /OR/ Unsalted butter – soft
  • 2 cups of water


  • A large mixing bowl
  • Saucepan
  • Measuring cup
  • Stand mixer /OR/ Electric hand mixer
  • Whisk
  • Spatula
  • Serving glasses – for the mousse
  • Measuring scale
  • Fridge


Melting the chocolate: Using a double boiler. 

First, take your saucepan, add water bring it to a boil. Place your chopped chocolate {I’m using milk chocolate} in a large glass /metallic bowl -NOT PLASTIC, wait for the chocolate to fully melt, be glossy and smooth. Add in all the butter to the chocolate mix -combine till all the butter is melted, and the texture of the chocolate is darker and shiny. Switch off heat set it aside.

Prepping the Egg yolk mix.

Whisk the egg yolks together -till well combined. Add the drop of peppermint extract & vanilla extract – Mix again. Add the egg yolk mixture to the chocolate melt and combine well. Set them aside.

Prepping the meringue – Egg whites & sugar.

With the help of your stand mixer OR electric hand mixer, Starting on low speed, whisk the egg whites together till you start to get a white foam. Gradually add the sugar and increase the speed to high till you get soft peaks as shown below.

Mixing the meringue with to the chocolate mixture.

With the help of your Spatula, add 1 scoop at a time to the chocolate mixture. Gently fold in the meringue into the chocolate till all the white is covered. Repeat the steps till all is incorporated. You will first notice the mixture getting thicker each time you fold them together. Once done, serve the mousse into serving glasses, cover with clear foil and refrigerate for 30 mins to an hour.

After refrigeration, the texture should be intact and firm. You can decide to serve it plain as the above picture or you can garnish to your preference.

Final outcome!!

TIP: When using extracts such as peppermint and the like, a super small amount like a drop goes a really long way.

…..and as always Bon appetite and Enjoy.

Acres & Acres of Love.


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Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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