Title: Mint white chocolate mousse
 Categories: Mousse, Usenet
      Yield: 4 Servings
 
      4 oz Chocolate, white
      3 T  Creme de menthe, green
      1 c  Cream, heavy
      2    Egg whites
           -(at room temperature)
 
  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
  
  :