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1
Chop the chocolate into small pieces and put into a bowl.
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2
In a medium saucepan, bring 2 inches of water to a simmer. Remove pan from heat. Set the bowl of chocolate over the hot water, stirring frequently until just melted. Remove bowl from hot water. Cool.
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3
Bring the water in the saucepan back to a simmer.
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4
In a large bowl or in the bowl of a standing mixer, combine the egg yolks, sugar, and creme de menthe. Set bowl over simmering water and whisk constantly until egg mixture is slightly thickened, about 3 minutes.
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5
Remove bowl from hot water. With mixer on medium speed, whisk the egg mixture until light and cool, about 4 minutes.
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6
In a small saucepan, bring about 1 inch of water to a simmer.
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7
Put 1/4 cup of water in a small bowl, sprinkle with gelatin, and let stand until softened, about 2 minutes.
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8
Remove pan of simmering water from heat and set bowl of softened gelatin in hot water until gelatin has melted, about 2 minutes.
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9
Whip cream to soft peaks.
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10
Whisk gelatin into cool egg mixture, and then divide egg-gelatin mixture evenly between two bowls.
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11
Fold 1/2 of the whipped cream into one of the bowls. Stir melted chocolate into second bowl and then fold in remaining whipped cream.
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12
To layer the mousse, divide 1/2 of the Chocolate Mint Mousse between six individual goblets. Spoon all of the mint mousse on top.
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13
Make a final layer using the remaining Chocolate Mint Mousse.
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14
Refrigerate until set, at least 2 hours.
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15
Recipe can be prepared and refrigerated 1 day ahead.
