Title: Mint White Chocolate Mousse
Categories: Mousse, Usenet
Yield: 4 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini