White Chocolate Peppermint Mousse

This recipe courtesy of Personal Chef John Paulk               Serves 6

Ingreidents:

• 9 ounces white chocolate, broken into small pieces
• 1 cup heavy cream
• 1 egg white
• 1/4 teaspoon  peppermint extract
• 6 fresh mint leaves, optional

Directions:

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. When it's melted, stand the bowl on a cold surface to cool down a little.
2. 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.
3. Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
4. Divide mixture between 6 wine goblet or any type of serving vessel.
5. Chill in the fridge for at least three hours until ready to serve.
6. Decorate top with a mint leaf before serving.