I don’t usually abuse white chocolate very much, but mint like me seems to rob him of this sugary sweetness. However, to me told about this dessert when I brought it as a treat for a birthday, that’s like eating cream without a cake, so unusual. A, because the mousse is fat and sweet, I Serve it in very small portions. As they say in show business, to leave a feeling of slight dissatisfaction, and I would like еще. 
Time: 40 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 255 gr. broken into small pieces of white chocolate
- 1 tbsp. fat cream
- 1 egg white
- 1/4 tsp peppermint extract
- 6 fresh mint leaves (optional)
Recipes with similar ingredients: white chocolate, eggs, cream, mint mint extract
Recipe preparation:
- Put pieces of white chocolate in a bowl, place the bowl on water bath and heat until the chocolate has melted, from stirring gently with a spatula. When chocolate grows place the bowl on a cold surface and give the contents a little cool off.
- In another bowl, use a electric mixer to whip the cream, egg whites and peppermint extract. You should get soft peaks, not a dense mass. Put a large spoonful of cream in slightly cooled mix the chocolate and then gently mix the chocolate mixture with cream.
- Spread the mixture in 6 small but beautiful glasses of 60 ml each. Refrigerate or briefly refrigerate. freezer for 10-15 minutes. Garnish with a mint leaf before serving.
