For the mint mousse
For the chocolate mousse
For the mint mousse
Chill the cream, the whisks of the mixer and a bowl in the freezer for around ten minutes.
Meanwhile, chop the mint leaves.
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Whip the cream in the chilled bowl using a mixer.
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In a second bowl, beat the fromage frais, mint leaves and syrup.
Gently fold in the whipped cream using a wooden spatula.
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Refrigerate while you prepare the chocolate mousse.
For the chocolate mousse
Melt the chocolate and butter in a bowl, stir and leave to cool.
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Separate the egg whites from the yolks.
Beat the egg whites until stiff with a pinch of salt.
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Stir the egg yolks into the chocolate/butter mixture.
Gently fold the egg whites into the mixture and mix gently with a spatula so as not to break the whites.
Assembly:
Alternate mint mousse and chocolate mousse in verrines.
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Place in the fridge for several hours.
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Just before serving, decorate your verrines with mint leaves.
