Main Ingredients:

See below ingredients and instructions of the recipe

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
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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