White Chocolate Mint Mousse

1. 1

   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.

2. 2

   When it's melted, stand the bowl on a cold surface to cool down a little.

3. 3

   In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together.

4. 4

   You want soft peaking rather than a stiff mixture.

5. 5

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

6. 6

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

7. 7

   Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes.

8. 8

   Decorate top with a mint leaf before serving.

* Per serving · 4 servings · Values may vary.