After Eight White Chocolate Mousse

After Eight white chocolate mousse is a simple, mint flavoured dessert perfect for Christmas.

After Eight White Chocolate Mousse

This decadent yet simple to make dessert makes an awesome way to celebrate the Christmas festivities, with minimum effort.

The mousse is made with After Eight Mints, a ridiculously moreish wafer-thin dark chocolate confectionery with a peppermint fondant filling, popular here in Europe.

I am unsure how easy it is to get After Eights anywhere outside of Europe but a little Googling reveals that Andes mints are fairly similar, in taste if not thickness, so would work just as well.

After Eight White Chocolate Mousse

My white chocolate mousse was topped with chopped pistachios and cranberries to complement the festive season, but you could sprinkle whatever you fancy!

The ingredients below are enough to make two very large desserts or four smaller versions – it is very rich and a little goes a long way!

 

After Eight White Chocolate Mousse
Ingredients
  • 150g (1 cup) white chocolate
  • 300ml (1 cup) whipping cream
  • Around 6 After Eights (or Andes) with extra for decoration
  • Cranberries and pistachios for sprinkling
Instructions
  1. In a medium sized pan, heat half of the cream and the white chocolate until it melts (don't over cook). Leave to cool. Chop the After Eights into small pieces and then add them to the cooled mixture, stirring gently so that they are evenly distributed.

  2. In a bowl, whisk the remaining cream until light and fluffy and fold into the chocolate mixture. Pour into glasses or bowls (two or four, depending on the portion size) and then refrigerate until the mousse has set.

  3. When ready to serve, sprinkle with chopped cranberries and pistachios along  with a couple of After Eights to decorate. Enjoy!

Recipe Notes

Conversions to cups are approximate.

If you like simple desserts, check out these recipes:

Mars Bar Trifles with Caramel and Chocolate Brownie

No Bake Malteser and Hazelnut White Chocolate Truffles

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