Title: Chocolate Mint Mousse
Categories: Dessert Chocolate
Yield: 2 Servings

100	g	Plain dark chocolate
2		Eggs; separated
1	ts	Instant coffee
1	ts	Fresh chopped mint leaves
DECORATION
		Whipped cream
4		Whole mint leaves

Melt the chocolate either in a microwave or in a double saucepan. When smooth and liquid, remove from heat.

Beat egg yolks and add to the chocolate while it is still hot (this will cook the yolks slightly). Add coffee and chopped mint. Leave the mixture to cool for 15 minutes.

Beat the egg whites (not too stiff) and fold them into the cooling chocolate mixture.

Spoon into containers and chill. When ready to serve, put a blob of whipped cream in the middle and garnish with the whole leaves.

Jekka McVicar "Jekka's Complete Herb Book" reprinted in Herbology, the official organ of the Australian Herb Society Typed, but not tested, by Greg Mayman, 05-23-98

From: Greg Mayman Date: 05-23-98 (09:40) The Once And Future Legend (1) Cooking

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