My family looks forward to the Grasshopper Pie I made every 4th of July. So for this year’s St. Patrick’s Day, I tried my hand at this minty, dreamy Easy Grasshopper Mousse.
Tomorrow is St. Patrick’s Day and some of my blogger friends are sharing some green desserts in honor of this holiday. My 4 foot 8-inch Irish great-grandmother, after whom I was named, was a marvel in the kitchen, and famous for her homemade spicy pickles, roast duck, walnut bread and even her New England boiled dinners. Pretty exotic for North Dakota, eh?
One of my mom’s favorite memories of her cherished grandmother was practicing to knead bread on her fleshy arms. I DO come from a family of foodies! So today, I dedicate this Grasshopper Mousse to “Dama.” I’m certain her spirit is always with me in the kitchen.
Tips for Making This Easy Mint Dessert
The grasshopper cocktail originated in the French Quarter of New Orleans in the 1950’s and was equal parts creme de menthe, creme de cacao and cream. My family (well, except for the mint eschewing husband) adores my grasshopper pie, so a mousse version of the beloved grasshopper seemed apropos for the holiday. These Grasshopper/Shamrock Shooters are also a fun, festive treat!
- I like to use the microwave to melt my chocolates. It must be done slowly and carefully so the chocolate doesn’t get overheated. I stop to stir every 30 seconds until only small bits of unmelted chocolate remain. The residual heat should take care of those.
- PRO Tip: Use a chilled bowl to whip your cream. This will actually help to stabilize the cream so it doesn’t separate. Place a mixing bowl in your freezer as you start making this recipe
- It’s not necessary to add food coloring to enhance the green color, but if you want to make it festive for St. Patrick’s Day, you may want to consider the addition.
- Note that there is a raw egg white in this recipe. PRO-Tip: Use a pasteurized egg if you’re serving this dessert to young children, the elderly or immune suppressed to minimize the chance of salmonella contamination, which causes a food borne illness.
To make this dessert even more sublime, white chocolate was thrown into the mix. My mint fans swooned over this 5-ingredient grasshopper mousse. I’m sure you will, too. Some other St. Patrick’s Day dessert from the blog include this Chocolate Guinness Cake, Creme de Menthe Cake, Shamrock Shooters, and this Key Lime Pie!
- 8 ounces white chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons creme de menthe liqueur
- 1 egg white, slightly beaten
- Green food coloring, optional
- In a microwave safe bowl, melt white chocolate with ¼ cup of the heavy cream, stopping and stirring at 30-second intervals till smooth. Set aside to cool.
- Whip remaining ¾ cup heavy cream to soft peaks. Fold a large spoonful of whipped cream into cooled chocolate.
- Gently in creme de menthe, egg white and a few drops of green food coloring, if using.
- Pipe or spoon into serving dishes of your choice. Chill an hour or more before serving. Garnish with mint leaves and/or raspberries, if desired.
Inspired by Nigella Lawson.Total time does not include chilling time.
Amount Per Serving: Calories: 384 Total Fat: 26g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 53mg Sodium: 54mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 0g Sugar: 28g Sugar Alcohols: 0g Protein: 4g
Here are a few green, St. Patrick’s Day desserts from my blogger friends:
- Mint Cookies and Stout Shake from Melanie Makes
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots