For ➍100 g white chocolate
8 tbs (1¼ dl) fresh cream
1 bunch mint leaves
4 eggs, separated
fresh or candied mint leaves to garnish
Melt the chocolate in a bain-marie.
Meanwhile, heat the cream with about 8 mint leaves gently in a small pan. Remove the pan from the heat and let the mint leaves soak for a few minutes.
Stir the egg yolks into the melted chocolate.
Beat the egg whites into stiff peaks.
Remove the mint leaves from the cream and beat the cream into the chocolate mixture.
Fold the egg whites into the chocolate mixture to create a light mousse.
Spoon the mousse into fine glasses or cups. Put them in the refrigerator for 2 to 3 h.
Decorate with a sprig of mint or a sweetened mint. Serve with thin wafers or biscuits.
Meanwhile, heat the cream with about 8 mint leaves gently in a small pan. Remove the pan from the heat and let the mint leaves soak for a few minutes.
Stir the egg yolks into the melted chocolate.
Beat the egg whites into stiff peaks.
Remove the mint leaves from the cream and beat the cream into the chocolate mixture.
Fold the egg whites into the chocolate mixture to create a light mousse.
Spoon the mousse into fine glasses or cups. Put them in the refrigerator for 2 to 3 h.
Decorate with a sprig of mint or a sweetened mint. Serve with thin wafers or biscuits.
