The world is divided into two groups: mint-chocolate lovers, and those who make faces at us. In general, I would say no problem – even more so for me! But I really think mint-chocolate deserves a second chance. You may have had a bad experience with toothpaste-y ice cream, but when it’s done right, mint-chocolate is one of the all-time greatest pairings in the history of desserts.
With this mousse recipe, Baker lucy frank deferriere does mint-chocolate so Very correct. lucy runs now An East Village BakeryExpertise in stunning flower covered cake. But as a child, her favorite dessert was dark-chocolate mousse. “Even at that time, I loved the darkest, darkest chocolate,” she writes in her new cookbook, Lucy’s Cake (Out this week!) “I daydream about eating it. In my own recipe, I add mint to give it a light, digestive quality, kind of like the after-dinner mint—my father’s favorite treat.”
The secret to a great mousse, says Lucy, is in the details: very dark chocolate, eggs no older than a week, and fresh Mint. “This is very important. Mint extract tastes like toothpaste, and you’ll be missing out on the true essence of the herb.” However, if you’re totally anti-mint, Lucy is much calmer about it than I am. “You can experiment with other herbs like rosemary or thyme. Give it your own twist!” I have to admit, they both look amazing. Mousse is never a quick dessert to make, but it’s worth setting aside the time and eggs. So, everyone pick an herb, and let’s make some mousse!
Chocolate Mint Mousse
From Lucy’s CakeBy Lucie Frank de Ferrière
Serves about 10
1 stick, plus 1 tablespoon (128 g) unsalted butter, cut into small pieces
6 sprigs fresh mint, leaves roughly chopped and stems removed
7 ounces (200 grams) dark chocolate*, chopped
distilled white vinegar
8 large eggs, separated (“leave them out for an hour to come to room temperature”)
3 tbsp sugar
1/8 tsp fine sea salt
Maldon sea salt for sprinkling
*Comment:Lucy recommends using chocolate that contains at least 72% cocoa. “This is what gives the mousse its intense, velvety flavor.”
Special Equipment:
stand mixer
In a small saucepan, melt butter over medium-low heat. Remove from heat, then stir in mint. Cover and let stand for 30 minutes. Pour through a fine-mesh strainer over a small bowl, pressing down on the mint to extract as much flavor as possible. Remove mint leaves.
Fill a medium saucepan with about 1 inch (2.5 cm) of water and bring to a boil over medium-low heat. In a large heatproof bowl, combine the mint-infused butter and chocolate, then set the bowl over a pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate is melted and completely combined with the butter. Remove the bowl from the saucepan (careful – it will be hot!), and use a clean kitchen towel to wipe off any condensation from the bottom.
Meanwhile, use a paper towel to wipe down the bowl of your stand mixer with about 1/4 teaspoon white vinegar. Wipe the entire surface of the bowl, making sure there are no traces of liquid or fat on it. Fit the mixer with the whisk attachment, and add the egg whites. Beat on high speed until soft peaks form (3-5 minutes). In a separate, large bowl, whisk the egg yolks and 4 teaspoons sugar vigorously until light and airy (2-3 minutes). Pour the chocolate-butter mixture over the egg yolk mixture and beat until completely combined. Add salt and whisk to combine.
Once the egg whites are soft, add the remaining sugar and beat on high speed stiff Peaks form (7-8 minutes). (If you’re unsure whether the meringue is at stiff peaks, remove the whisk attachment from the mixer and turn it over so it is whisk-side up. The peaks should point straight up and be very stiff.) Add about one-third of the beaten egg whites to the chocolate and egg yolk mixture, and beat until dissolved. Add the remaining egg whites and gently fold in with a rubber spatula until completely mixed and uniform in color.
Transfer the mousse to a serving bowl, cover, and refrigerate for at least four hours, or preferably overnight. (It will keep for up to two days in the refrigerator.) When it’s ready, sprinkle each portion with Maldon sea salt and serve!
thank you so much, Lucie! And congratulations on your magnificence new cookbook.
PS More favorite recipes, including Natasha Pickovich’s show-stopping tater-tot cake, and if you’re still in a chocolate-y mood, here’s my Parisian style chocolate fuck (Only takes 10 minutes!)
(Photos copyright © 2026 by lucia bell-epstein. Image copyright 2026 © Maya Netzer. derive from Lucy’s CakeOn sale now from Clarkson Potter, an imprint of Crown Publishing Group. Copyright © 2026 by lucy frank deferriere.)
