Food Network: White Chocolate Mint Mousse

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White Chocolate Mint Mousse
Recipe courtesy Nigella Lawson, 2007

Ingredients
9 ounces white chocolate, broken into small pieces
1 cup heavy cream
*1 egg white
1/4 teaspoon peppermint extract (I use Boyajiain natural peppermint flavour)
6 fresh mint leaves, optional

Directions
Put the pieces of white chocolate in a bowl, and sit
this bowl over a pan over simmering water until it melts, stirring gently with a
spatula every now and then. When it's melted, stand the bowl on a cold surface to
cool down a little.

In another bowl, and using an electric handheld whisk for ease, whip the cream,
egg white and extract together. You want soft peaking rather than a stiff
mixture.

Put a big dollop of cream onto the slightly cooled chocolate and mix, and then
gently fold the chocolate mixture into the cream.

Divide mixture between 6 small but perfectly formed glasses with a capacity of
60ml/ 1/4-cup each.

Chill in the fridge or give them a fast icy zap but sitting them in the deep
freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.