Mint Chocolate Mousse

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    530
based on 5 ratings

A simple dessert perfect for dinner parties. You can adjust the amount of mint extract to suit your taste.

recipe updated 5 Nov 2025

Ingredients

  • Milk chocolate icon
    Milk chocolate
    270 g
  • Unsalted butter icon
    Unsalted butter
    60 g
  • Egg white icon
    Egg white
    180 g
  • Sugar icon
    Sugar
    6 tablespoons
  • Egg yolk icon
    Egg yolk
    120 g
  • Whipping cream icon
    Whipping cream
    150 ml
  • Mint extract icon
    Mint extract
    2 teaspoons
  • Mint leaves icon
    Mint leaves
    as needed

Tools

  • kCook icon Microwave
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl

Step preview

  1. Add milk chocolate and unsalted butter to a clean small bowl
  2. Heat until completely melted then set aside
  3. Fit whisk tool to kCook bowl
  4. Add egg white to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Whisk with filler cap removed - 30 sec, speed 9
  8. Add sugar to the kCook bowl gradually while machine is running
  9. Whisk with filler cap removed - 3 min, speed 9
  10. Transfer content of kCook bowl to medium bowl then set aside
  11. Clean kCook bowl
  12. Fit whisk tool to kCook bowl
  13. Add egg yolk and sugar to the kCook bowl
  14. Fit kCook bowl to kCook Multi
  15. Attach lid to kCook bowl with filler cap fitted
  16. Whisk with filler cap fitted - 2 min, speed 11
  17. Transfer chocolate mixture to kCook bowl
  18. Whisk with filler cap fitted - 2 min, speed 5
  19. Then add whipping cream and mint extract to the kCook bowl
  20. Whisk with filler cap fitted - 2 min, speed 9
  21. Transfer content of medium bowl to kCook bowl
  22. Whisk with filler cap fitted then scrape bowl - 5 min, speed 3
  23. Whisk with filler cap fitted - 3 min, speed 4
  24. Transfer mousse evenly into 6 serving glasses
  25. Chill in fridge - 1 hr
  26. Serve
  27. Garnish with mint leaves
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