CHOCOLATE PEPPERMINT CREAM MOUSSE

Preparation Method :

• Break up chocolate, then put in a 6 cup basin with the butter. Heat, uncovered, on Defrost for 4 minutes, stirring twice or until chocolate have melted.
• Mix in the egg yolks with peppermint essence. In a separate bowl, beat the egg whites and salt to stiff peaks.
• Beat half of the egg mixture into the chocolate mixture, then smoothly stir in the remainder with a large metal spoon.
• Spoon into four stemmed wine glasses. Cover with kitchen paper and chill thoroughly. Decorate the top of each with whipped cream. Eat with cookies.