Easy Grasshopper Mousse
Green desserts are all the rage on St. Patrick’s Day, so a riff on my minty grasshopper pie made this Easy Grasshopper Mousse a sure-fire win!
A mousse flavored with Creme de Menthe and white chocolate definitely won over my family. And the mini size was perfect after a celebratory holiday dinner of corn beef and cabbage.
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 1950s 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 Easy Grasshopper Mousse even more sublime, white chocolate was thrown into the mix. My mint fans swooned over this 5-ingredient grasshopper mousse.
Note: There is one raw egg white in this recipe. If you are leery of eating raw eggs, as you should be due to the risk of contracting a foodborne illness, please use a pasteurized egg, now available at many supermarkets.
Here are a Few More St. Patrick’s Day Recipes:
- Mint Cookies and Stout Shake from Melanie Makes
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Irish Chocolate Mousse Cake
- Shamrock Shooters
- Chocolate Guinness Cake,
- Creme de Menthe Cake
- Key Lime Pie
- More Best Holiday Recipes
Grasshopper Mousse Recipe
Creme de Menthe and White Chocolate create an irresistible dessert
- 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: 384Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 54mgCarbohydrates: 28gFiber: 0gSugar: 28gProtein: 4g
62 Comments on “Easy Grasshopper Mousse”
If squeamish about eating raw eggs, you can also use aquafaba (the clear viscous liquid from canned beans; I recommend canned chickpeas or white beans) which is a great egg substitute in vegan cooking. 2 tablespoons of aquafaba is the equivalent of 1 egg white, and 1 tablespoon is the equivalent of 1 yolk. It whips up the same way as egg whites (albeit it takes a bit longer than actual egg whites) and it’s almost impossible to overwhip. A 15 ounce can of chickpeas has about 1/2-3/4 cups of aquafaba, equivalent to about 3-4 whole eggs, 4-6 whites, or 8-12 yolks.
Great tip, Joe, I’ve heard of using aquafaba before, but this is a terrific reminder.