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