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When conceptualizing recipes, I tend to draft up a large list of ideas that are possible creations. Mousse cakes are one such recipe with endless possibilities and certainly a mint chocolate chip is one of those have to make ideas. If you see the photo and think mint chocolate chip ice cream, that’s exactly where I got the idea. Growing up this was and still is my favorite flavor, not to mention this minty green color is at the top of my favorite paint colors list.
1 cup plus 2 Tablespoons all-purpose flour
1 cup plus 2 Tablespoons granular sugar
6 Tablespoons cocoa powder, sifted
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
½ cup mini chocolate chips
¾ cup coffee
6 Tablespoons safflower oil
¾ teaspoon vanilla extract
3 medium eggs
Preheat oven to 350°F
Prepare a 12”x8 ½” sheet pan by coating it with butter and lining with parchment.
Whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
Make a well in the center of the flour mixture and add the oil, vanilla extract and eggs. Whisk until a smooth batter forms. Next, whisk in coffee.
For this recipe I chopped a block of chocolate for the chips needed, but mini chocolate chips will work just as well. Pour the batter into the prepared pan, sprinkle with chocolate chips and bake for twenty minutes. After baking, allow cake to rest for a few minutes before inverting onto a cooling rack lined with parchment. Why parchment? This cake is very moist and will stick to just about anything it can and with a handful of chocolate chips in this cake, it will be hard to resist eating any broken cake pieces
As instructed in my Neapolitan mousse cake recipe, the size of this cake is a little smaller. A cake board frame measuring twelve inches by four inches was constructed. The left over cake can be used to make trifles or saved for another mousse cake recipe later on.
Mint Chocolate Chip Mousse
4 cups cream
¾ cup granular sugar
2 teaspoons peppermint extract
¼ teaspoon green food color paste
1/3 cup cold water
1 Tablespoon gelatin
½ cup hand chopped chocolate [these are the chips]
Sprinkle the gelatin over the cool water and allow to bloom. Meanwhile, in a bowl combine the cream, sugar, colorant and mint extract. Beat just before soft peaks form. The consistency will still have soft peaks but they droop a little more. You want to stop at this point because the folding in of the gelatin will work the cream further. Heat the gelatin over simmering water. Remove from heat and warm the remaining cream. The cream should be slightly warmer than room temperature. Combine the gelatin and warmed cream. Pour this mixture over the whipped cream and fold in. Fold in the chocolate chips and fill the mold. Chill for several hours to set the mousse.
“To make chocolate chips for the mousse, simply fine chop any quality semi-sweet chocolate.”
1 cup confectioner’s sugar, sifted
1/3 cup unsalted butter, room temperature
2 teaspoons peppermint extract
To make this high intensity flavor layer for the mousse cake, whip together all ingredients in a bowl and frost the top of the chilled mousse cake.
2 tablespoons cream
2 tablespoons granular sugar
½ Tablespoon butter
1 teaspoon honey
2 Tablespoons cocoa powder, sifted
½ teaspoon vanilla extract
Melt cream, sugar, butter and honey in a saucepan on low heat just until combined. Whisk in cocoa powder and vanilla. Once cool, spread chocolate glaze over the peppermint spread and chill for the last time.
If you plan on serving this the next day or so leave the cake board frame on so the mousse does not dry out. When the moment arrives, use a long knife and slide it down along the cake board in one direction. This will keep the layers more intact. Mousse cakes are best carved when they are cold.
This recipe serves ten if cut into slices and less for square cutouts.