I'm starting to realize that two boxes of thin mints was not enough. I am totally powerless around them. We had some friends over for dinner so I crushed some up and layered them between some chocolate mousse because "how bad could that be?" This is still one of my favorite chocolate mousse recipes. It's simple and satisfying. This made four servings. Four amazingly minty, cloudy, chocolately servings.
4 egg yolks
1/4 c sugar
pinch of salt
2 T cocoa powder (unsweetened)
2 oz bittersweet chocolate
3/4 c heavy cream
~ 8 cookies
chop up chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature. In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes (and layer with crushed cookies if desired). Chill at least 2 hours and up to 1 day.
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