Mint White Chocolate Mousse
Ingredients:
- 4 oz Chocolate, white
- 3 tb Creme de menthe, green
- 1 c Cream, heavy
- 2 Egg whites (at room temperature)
Instructions:
Melt the white chocolate in a double boiler. When melted, stir in the
creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream.
Let cool.
Beat the egg whites until stiff, but not dry. Fold the chocolate-cremecream
mixture into the beaten egg whites. The more carefully you
fold, the lighter will be the mousse.
Whip the remaining cream, until soft peaks form. Fold the egg whiteschocolate
mixture into the whipped cream. Again, the more air you
preserve, the lighter the mousse. Spoon carefully into small bowls or
cups and chill for about two hours.
