Cookin’ Louisiane – Chocolate Peppermint Mousse

Cookin Louisiane

Chef Jay Ducote makes a holiday dessert!

-5 oz bittersweet choc chips
-1 oz Shurfine butter
-2 oz Shurfine egg yolk
-2.5 oz Shurfine egg whites
-1 oz Shurfine sugar
-2.5 fl oz Shurfine heavy cream 
-1 tbsp peppermint oil
-6 crushed peppermint candies

  1. Over a double boiler melt chocolate and butter. 
  2. Add egg yolks one at a time 
  3. Remove from heat and set aside. 
  4. In a separate bowl, whip egg whites to soft peaks. Add sugar then whip to firm peaks. 
  5. Fold into chocolate mixture. 
  6. Whip heavy cream to firm peaks and fold into chocolate. 
  7. Add peppermint oil and fold in. 
  8. Portion into small dishes and allow to set in the refrigerator for at least 1-2 hours. 
  9. Serve with crushed peppermints sprinkled on top

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Every Tuesday in the FOX44 9pm news, Chef Jay Ducote takes you inside his kitchen to teach you how to cook some of his favorite dishes. After the show, be sure to come back to for in-depth instructions and tips for each of his recipes.

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