It’s been really hot in here lately, temperature rising close to 40 degrees of celsius in Tel Aviv! As you may guess going outside in this weather is like standing in the oven and I have for the very reason been cooking and baking less lately, avoiding using the oven and eating more fresh and cold produce. So also this recipe is a no-bake, quick and easy to make. 🙂
Mint Chocolate Chip is one of my favourite ice-cream flavours of all times and this time I wanted make it into a creamy mousse. Using milk chocolate without added sugar and a few drops of liquid stevia as sweetener -the result is just slightly sweet, minty mousse with milky chocolate bits.
I hardly ever eat breakfast (yes, I know skipping breakfast isn’t a healthy habit) but when I do I usually have a dessert for breakfast. This mousse is a wonderful dessert after any meal but also makes a great low carb breakfast enjoyed with hot coffee.
After years of home baking Marianne has studied pastry chef profession and worked in the field in Israel for 3 years. She is currently a stay-at-home mom eager to start teaching kitchen skills to an over enthusiastic toddler.