Peppermint Mousse

Serves 4
Prep Time 20 Minutes (plus cooling time and 4 hours refrigeration)

2 x 100g blocks Lindt Excellence mint intense chocolate, chopped
2/3 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar
after dinner mints, to serve

1) Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.

2) Using an electric mixer beat the cream for 2 to 3 minutes until soft peaks form.

3) Add egg yolks and half the cream to chocolate. Styir to combine. Fold in remaining cream. Wash and dry the beaters and bowl.

4) Using electric mixer, beat egg whites for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate until combined. Fold in the remaining egg white mixture.

5) Spoons mixture into 4 x 1/2 cup glasses . Refrigerate for 3 to 4 hours or until set. Serve topped with after dinner mints.