Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

4 oz Chocolate, white
3 tb Creme de menthe, green
1 c Cream, heavy
2 Egg whites (at room temperature)
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 chocolatecreme-
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.

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