INGREDIENTS

INSTRUCTIONS

Separate eggs, placing whites in large bowl, yolks in small bowl.
Reserve 1/2 cup chocolate pieces. In large glass bowl, place  remaining
chocolate and the butter. Microwave on HIGH 3 minutes,  stirring until
well blended. 2. Beat in yolks, one at a time, beating  well after
each. Let cool, stirring occasionally, 15 minutes, or  until slightly
thickened. Stir in 4 tablespoons creme de menthe. With  electric mixer
at high speed, beat egg whites until stiff, moist  peaks form. With
same beaters, in small bowl, beat cream until stiff.  Fold the egg
whites and half of whipped cream into the chocolate  mixture. Cover;
refrigerate mousse and remaining cream until sready  to serve. 3.
Meanwhile, in small glass bowl, place reserved  chocolate. Microwave on
HIGH 3 minutes, or until chocolate is melted.  On foil lined tray,
trace a 6-inch circle. Spread melted chocolate  within circle.
Refrigerate 45 minutes; with knife, cut circle into 6  equal wedges. 4.
To serve: With electric mixer at high speed, beat  the reserved whipped
cream with the remaining cream de menthe. Spoon  into pastry beg fitted
with 1/2-inch star tip. Pipe 6 swirls on  mousse. Between each swirl,
press a chocolate wedge slightly into  mousse to stand upright. Garnish
with fresh mint, if desired. Makes  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 597
Calories From Fat: 336
Total Fat: 39.6g
Cholesterol: 211.9mg
Sodium: 73.7mg
Potassium: 111.7mg
Carbohydrates: 56.8g
Fiber: 3.8g
Sugar: <1g
Protein: 11g