Marshall Field Frango Mint Chocolate Mousse with Brandy


  • 4 oz Frango mint chocolates
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tsp unflavored gelatine
  • 1 Tbsp water
  • 4 egg yolks
  • 4 egg whites, beaten
  • 1 cup whipping cream
  • 1 oz (2 TBsp) brandy


Chop Frango mint chocolates and melt.

Combine 1/2 cup sugar and 1/4 cup water in saucepan and cook until sugar is dissolved and mixture is a little syrupy.

Combine gelatin and 1 tablepsoon water. Add to hot syrup. Pour syrup slowly into melted Frango mint chocolates, stirring briskly. Return chocolate mixture to pan. Add egg yolks, one at a time, to mixture in pan. Heat gently, stirring constantly for about one minute. Remove pan from heat. Cool mixture; add brandy. Fold in egg whites that have been beaten to soft peaks. Whip cream. Fold into mixture. Chill until mousse is slightly firm.

Serve chilled. Spoon into sherbet dish. Garnish each serving with 1 teaspoon whipped cream and 1 teaspoon grated Frango mint chocolates or 1/2 teaspoon Frango mint liqueur.

Makes 6 to 8

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