INGREDIENTS

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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