Mint White Chocolate Mousse

• 4 ounces chocolate white
• 3 tablespoons creme de menthe green
• 1 cup cream heavy
• 2 each egg whites (at room temperature)

1. Melt the white chocolate in a double boiler.
2. When melted, stir in the creme de menthe.
3. Let it cool a bit and stir in about 2 1/2 tablespoons of cream.
4. Let cool.
5. Beat the egg whites until stiff, but not dry.
6. Fold the chocolate-creme-cream mixture into the beaten egg whites.
7. The more carefully you fold, the lighter will be the mousse.
8. Whip the remaining cream, until soft peaks form.
9. Fold the egg whites-chocolate mixture into the whipped cream.
10. Again, the more air you preserve the lighter the mousse.
11. Spoon carefully into small bowls or cups and chill for about two hours.
12. 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.

chocolate white, creme, cream heavy, egg whites

Taken from recipeland.com/recipe/v/mint-white-chocolate-mousse-42802 (may not work)