| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | California | Mousse, Usenet | 4 | Servings |
INGREDIENTS
| 4 | oz | Chocolate, white |
| 3 | tb | Creme de menthe, green |
| 1 | c | Cream, heavy |
| 2 | Egg whites (at room temperature) |
INSTRUCTIONS
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
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