MINT WHITE CHOCOLATE MOUSSE
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
- 4 oz white chocolate
- 3 Tbsp green creme de menthe
- 2 egg whites
(at room temperature)
- 1 cup heavy cream
Melt the white chocolate in a double boiler. When melted, stir in the
creme de menthe. Let it cool a bit, and stir in
2 1/2 Tbsp
of cream. Let cool.
Beat the egg whites until stiff, but not dry. Fold the
chocolate-creme-cream mixture into the beaten egg whites.
Whip the remaining cream, until soft peaks form. Fold the egg
whites-chocolate mixture into the whipped cream.
Spoon carefully into small bowls or cups, and chill for about two hours.
moderate, depending on folding and whisking skills.
approximate measurement OK.
Alan M. Marcum
Sun Microsystems, Mountain View, California
Recipe last modified: 23 May 86
From: firstname.lastname@example.org (Alan M. Marcum)
Subject: RECIPE: Mint mousse
Date: 12 Sep 86 03:27:16 GMT
Organization: Sun Microsystems, Mountain View, California
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.