Mint White Chocolate Mousse

Mint White Chocolate Mousse Recipe

4 oz. white chocolate
3 tbsp. green creme de menthe
1 cup heavy cream
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 slightly, and then stir in about 2-1/2 tbsp. of cream. Let cool.

Beat the egg whites until stiff, but not dry. Fold the chocolate- cream mixture into the beaten egg whites. The more carefully you fold, the lighter the chocolate mousse will be.

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.