The planet is split into two factions: mint-chocolate enthusiasts, and those who grimace at us. Normally, I’d say no issue — more for me! But I genuinely believe that mint-chocolate warrants another opportunity. Perhaps you had an unpleasant encounter with a toothpaste-like ice cream, yet when crafted properly, mint-chocolate is among the finest pairings in the annals of dessert history.
With this mousse recipe, baker Lucie Franc de Ferriere does mint-chocolate so remarkably right. Lucie now manages an East Village bakery, specializing in breathtaking flower-adorned cakes. But as a youngster, her beloved dessert was dark-chocolate mousse. “Even back then, I adored the deepest, darkest chocolate,” she notes in her new cookbook, Cake From Lucie (releasing this week!). “I would daydream about enjoying it. In my own recipe, I incorporated mint to impart a light, digestive quality, similar to an after-dinner mint — my father’s favored treat.”
The key to an exceptional mousse, Lucie claims, is in the finer points: intensely dark chocolate, eggs no more than one week old, and fresh mint. “That’s indispensable. Mint extracts possess that toothpaste-like flavor, and you’ll miss the true spirit of the herb.” However, if you are adamantly anti-mint, Lucie is far more relaxed about this than I would be. “You can play around with other herbs, like rosemary or thyme. Add your own twist!” I must confess, both sound delightful. Mousse is never a swift dessert, but this one is worth the effort and egg separation. So, everyone choose a herb, and let’s craft some mousse!
Chocolate Mint Mousse
from Cake From Lucie, by Lucie Franc de Ferriere
Serves approximately 10
1 stick, plus 1 tbsp (128g) unsalted butter, sliced into small pieces
6 sprigs fresh mint, leaves roughly chopped and stems discarded
7 ounces (200g) dark chocolate*, chopped
Distilled white vinegar
8 large eggs, separated (“Leave them out for an hour, to reach room temperature”)
3 tbsp sugar
1/8 tsp fine sea salt
Maldon sea salt, for sprinkling
*Note: Lucie advises using chocolate that’s at least 72% cacao. “That’s what bestows the mousse its rich, velvety flavor.”
In a small saucepan, melt the butter over medium-low heat. Remove from heat, then stir in the mint. Cover, and let sit for 30 minutes. Pour through a fine-mesh sieve set over a small bowl, pressing on the mint to draw out as much flavor as possible. Discard the mint leaves.
Fill a medium saucepan with about 1 inch (2.5cm) of water and bring to a simmer over medium-low heat. In a large heatproof bowl, combine the mint-infused butter and the chocolate, then set the bowl above the pan of simmering water, ensuring the water does not touch the bowl’s base. Warm the mixture, stirring occasionally, until the chocolate is melted and fully integrated with the butter. Remove the bowl from the saucepan (caution — it will be warm!), and use a clean kitchen towel to wipe any condensation from the bottom.
Meanwhile, use a paper towel to clean your stand mixer’s bowl with approximately 1/4 teaspoon of white vinegar. Wipe all over the surface of the bowl, confirming there are no traces of liquid or fat on it. Fit the mixer with a whisk attachment, and add the egg whites. Whip on high speed until soft peaks form (3-5 minutes). In a separate, large bowl, whisk the egg yolks and 4 teaspoons of sugar vigorously until pale and aerated (2-3 minutes). Pour the chocolate-butter blend over the egg yolk mixture, and whisk until fully combined. Add the salt and whisk to incorporate.
Once the egg whites are at soft peaks, add the remaining sugar and whip on high speed until stiff peaks form (7-8 minutes). (If unsure about the meringue’s stiffness, remove the whisk attachment from the mixer and flip it so it’s whisk-side up. The peaks should point straight up and be very stiff.) Add about one-third of the whipped egg whites to the chocolate and egg yolk mixture, and whisk until blended. Add the remaining egg whites and gently fold with a rubber spatula until fully combined and a uniform color is achieved.
Transfer the mousse to a serving bowl, cover, and refrigerate for at least four hours, or ideally overnight. (It will keep in the refrigerator for up to two days.) When ready to serve, sprinkle each dish with Maldon sea salt, and enjoy!
Thank you so much, Lucie! And congratulations on your stunning new cookbook.
P.S. More beloved recipes, including Natasha Pickowicz’s show-stopping tater-tot cake, and if you’re still in a chocolate-y mood, here’s my Parisian-style chocolat chaud (takes only 10 minutes!).
(Photographs copyright © 2026 by Lucia Bell-Epstein. Illustrations copyright 2026 © Maya Netzer. Excerpted from Cake From Lucie, now available from Clarkson Potter, an imprint of Crown Publishing Group. Copyright © 2026 by Lucie Franc de Ferriere.)
