---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 10 servings
       8 lg Eggs
       3 c  Semi-sweet chocolate pieces
      10 tb Unsalted butter
       5 tb Creme de menthe (Green or
            - white)
       1 c  Heavy cream
            Fresh mint (if desired)
   1.  Separate eggs, placing whites in large bowl, yolks in small bowl.
   Reserve 1/2 cup chocolate pieces. In large glass bowl, place remaining
   chocolate and the butter. Microwave on HIGH 3 minutes, stirring until well
   blended. 2. Beat in yolks, one at a time, beating well after each. Let
   cool, stirring occasionally, 15 minutes, or until slightly thickened. Stir
   in 4 tablespoons creme de menthe. With electric mixer at high speed, beat
   egg whites until stiff, moist peaks form. With same beaters, in small bowl,
   beat cream until stiff. Fold the egg whites and half of whipped cream into
   the chocolate mixture. Cover; refrigerate mousse and remaining cream until
   sready to serve. 3. Meanwhile, in small glass bowl, place reserved
   chocolate. Microwave on HIGH 3 minutes, or until chocolate is melted. On
   foil lined tray, trace a 6-inch circle. Spread melted chocolate within
   circle. Refrigerate 45 minutes; with knife, cut circle into 6 equal wedges.
   4.  To serve: With electric mixer at high speed, beat the reserved whipped
   cream with the remaining cream de menthe. Spoon into pastry beg fitted with
   1/2-inch star tip. Pipe 6 swirls on mousse. Between each swirl, press a
   chocolate wedge slightly into mousse to stand upright. Garnish with fresh
   mint, if desired. Makes 10 servings.