Mint White Chocolate Mousse

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.