---------- Recipe via Meal-Master (tm) v8.02
  
       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
   
   : Copyright (C) 1986 USENET Community Trust
  
 -----