Easy Mint Mousse

Easy Mint Mousse

This is the latest recipe in my series of smooth-and-creamy recipes. The chocolate garnish gives a choco-mint flavor. If you don't prepare the heavy cream separately, it will be similar to Bavarian cream. For calorie content, see Step 11.

Ingredients: Makes enough to fill 2 150ml bowls

● Milk
150 ml
● Mint leaves
10 g (see Step 10)
Gelatin powder
3 g (1 teaspoon)
1 tablespoon
15 g
Mint liqueur (if available)
1 teaspoon
Heavy cream
20 ml
[Toppings] (optional)
Chocolate, mint
to taste


1. Finely chop the mint leaves, then combine with milk in a sauce pot. Bring to a boil over medium heat, then cover and steam for 1 hour.
2. Dissolve the gelatin powder in water in a heatproof bowl.
3. Strain the mint milk from Step 1 into a bowl.
4. Mix sugar into the bowl from Step 3. (If you have it, add mint liqueur now.)
5. Microwave the gelatin from Step 2 uncovered for 15 seconds on 500W, then add to the bowl from Step 4. Refrigerate until slightly thickened.
6. Whisk heavy cream in a separate bowl until it's as thickened as Step 5.
7. Gently combine the bowls from Steps 5 and 6.
8. Divide the mixture equally into two bowls, cover, and refrigerate until firm. Enjoy!
9. Garnish as you like. This time I have mint, nuts, silver dragées, and chocolate shapes I made with a quick-dry chocolate pen on parchment paper on my finished dish.
10. 10 g of mint leaves is about enough to fill a 10 cm wide dish.
11. Note: If using low fat milk and cream, each serving is ~102 kcal. If using regular milk and vegetable heavy cream, each serving is ~127 kcal (both of these are without toppings).
12. Story time! This is the potted mint plant I bought. I really like choco-mint flavored sweets, so I was really eager to make something with it. I started with mousse.

Story Behind this Recipe

I kept buying small packages of mint at the supermarket and they'd go bad, so I thought I could make something with them besides herb tea. I also wrote about this in Step 12.
I learned how to use chopped mint to infuse a liquid from a recipe by food writer Fujino Makiko that appeared in a magazine.