White Chocolate Mint Mousse

• 9 ounces white chocolate, broken into small pieces
• 1 cup heavy cream
• *1 egg white
• 1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour)
• 6 fresh mint leaves, optional

1. Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then.
2. When it's melted, stand the bowl on a cold surface to cool down a little.
3. In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together.
4. You want soft peaking rather than a stiff mixture.
5. Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
6. Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
7. Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes.
8. Decorate top with a mint leaf before serving.

white chocolate, heavy cream, egg, peppermint, mint

Taken from www.foodnetwork.com/recipes/nigella-lawson/white-chocolate-mint-mousse-recipe.html (may not work)