- 1 ½ cups Summerhill Goat Milk
- ⅓ cup sugar
- 2 cups bittersweet chocolate chips
- 1 tsp. pure vanilla extract
- ¼ tsp. pure peppermint extract
- 4 large egg whites
- 1 cup heavy cream
- Fresh mint sprigs
How to Make It
In a small saucepan, bring milk and sugar to a simmer, stirring until the sugar dissolves; pour into a blender.
Add chocolate chips and both peppermint and vanilla extracts; let stand for 1 minute to give chocolate a chance to melt.
Blend on medium speed until the mixture is smooth, about 1 minute. With blender still running, gradually add egg whites and blend, about 30 seconds. Divide the chocolate mixture into eight small bowls or ramekins (approximately 6-oz each).
Cover and refrigerate until the mousse is set, about 2 hours. Just before serving, using an electric mixer to beat cream to soft peaks in a medium bowl. Top mousse with whipped cream and fresh mint, and serve.