Mint White Chocolate Mousse
Yield
4 servingsPrep
30 minCook
0 minReady
150 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
chocolate
white |
|
| 3 | tablespoons |
creme de menthe
green |
|
| 1 | cup |
cream
heavy |
|
| 2 | each |
egg whites
(at room temperature) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
chocolate
white |
|
| 45 | ml |
creme de menthe
green |
|
| 237 | ml |
cream
heavy |
|
| 2 | each |
egg whites
(at room temperature) |
*
|
Directions
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 2½ tablespoons 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.
