Mint White Chocolate Mousse
4 (1 ounce) squares white Chocolate, melted
3 tablespoons Creme de menthe
1 cup heavy Cream
2 Egg whites, room temperature
Stir creme de menthe into melted chocolate. Let cool a bit. Stir in 2 1/2 tablespoons cream. Cool. In bowl, beat egg whites until stiff, but not dry. Carefully fold chocolate mixture into beaten egg whites. In another bowl, whip remaining cream until soft peaks form. Fold chocolate mixture into whipped cream. Spoon into serving bowls. Chill for two hours.