Instructions: Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream. Let cool.

Beat the egg whites until stiff, but not dry. Fold the chocolate-creme-cream mixture into the beaten egg whites. THE MORE CAREFULLY YOU FOLD, THE LIGHTER WILL BE THE MOUSSE.

Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. AGAIN, THE MORE AIR YOU PRESERVE, THE LIGHTER THE MOUSSE. Spoon carefully into small bowls or cups and chill for about two hours.

NOTES:
* 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 friends birthday, which happens to be on St. Patricks 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....

Difficulty: moderate, depending on folding and whisking skills.

Time: 30 minutes.

Precision: approximate measurement OK.

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