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....


(serves 4)


  1. 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.
  2. Beat the egg whites until stiff, but not dry. Fold the chocolate-creme-cream mixture into the beaten egg whites.
  3. Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream.
  4. Spoon carefully into small bowls or cups, and chill for about two hours.


Difficulty: moderate, depending on folding and whisking skills.
Time: 30 minutes.
Precision: approximate measurement OK.


Alan M. Marcum 
Sun Microsystems, Mountain View, California 
Recipe last modified: 23 May 86

Original header

Path: decwrl!recipes
From: (Alan M. Marcum)
Subject: RECIPE: Mint mousse
Message-ID: <5288@decwrl.DEC.COM>
Date: 12 Sep 86 03:27:16 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Sun Microsystems, Mountain View, California
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