4 oz Chocolate, white

      3 tb Creme de menthe, green

      1 c  Cream, heavy

      2    Egg whites

           -(at room temperature)
  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 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....
  : Difficulty:  moderate, depending on folding and whisking skills.
  : Time:  30 minutes.
  : Precision:  approximate measurement OK.
  : Alan M.  Marcum
  : Sun Microsystems, Mountain View, California
  : sun!nescorna!marcum
  : Copyright (C) 1986 USENET Community Trust