Mint white chocolate mousse

4 servings

Ingredients

Quantity Ingredient
4 ounces Chocolate, white
3 tablespoons Creme de menthe, green
1 cup Cream, heavy
2 Egg whites (at room temperature)

Directions

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 2½ T of cream. Let cool.

Beat the egg whites until stiff, but not dry. Fold the chocolate-creme-cream 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 whites-chocolate 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.

NOTES:

* Sinful and light mint chocolate mousse -- This concoction is a variation of another white chocolate mousse, which is a variation of a dark rum chocolate mousse. It was invented for a friend's birthday, which happens to be on St. Patrick's Day. We were sitting around the day before, planning the celebration, and I offered to bring some white mousse. Someone suggested it should be green, in honor of the occasion. I came up with the perfect way to make green chocolate mousse....

: Difficulty: moderate, depending on folding and whisking skills.

: Time: 30 minutes.

: Precision: approximate measurement OK.

: Alan M. Marcum

: Sun Microsystems, Mountain View, California : sun!nescorna!marcum

: Copyright (C) 1986 USENET Community Trust

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