This quick and easy chocolate mousse can be applied to almost any type of chocolate, but the cool flavor and crunchy texture of the Madécasse Mint Crunch bar make for a refreshingly complex treat.


Breaking or chopping the Mint Crunch bars into coarse chunks will speed up the initial melting process. Be sure that the heavy cream is well chilled before whipping in order to maintain optimal volume and texture – and be sure not to over-whip! Infuse a few fresh mint sprigs for into some additional cream (several hours or overnight) to whip up as an added garnish. The mousse can be prepared one to two days in advance of serving if well wrapped and chilled; remove the mousse from refrigeration and allow to warm slightly before serving.

  • Type:

  • Prep:
    30 min

  • Cook:
    15 min

  • Yield:
    Appox. 4-6 portions

what you’ll need

1 1/2 tablespoons (20 grams) granulated sugar
1/2 cup (120 grams) whole milk
3 bars (225g) Madécasse Mint Crunch, roughly chopped
2 cups (450 grams) heavy cream, whipped to soft peaks


1. Combine the sugar and the milk in a small sauce pan and bring to a boil over medium heat. Meanwhile, place the chopped Madécasse Mint Crunch bars into a medium sized mixing bowl.
2. Remove the milk from the heat and slowly pour into the chopped chocolate, stirring to combine. Continue stirring until all of the chocolate is melted. Allow to cool slightly, to room temperature.
3. In three or four additions, gently fold the whipped cream into the cooled chocolate mixture until thoroughly combined. Divide the mousse among individual serving dishes and serve immediately, or chill.

Serving suggestion: Garnish with additional whipped cream, a sprig of fresh mint, and a few Chocolate Butter Cookies.

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