Chocolate Mint Mousse
Dine Pic
Serves 2
   100g plain dark chocolate
   2 eggs, separated
   1 teaspoon instant coffee
   1 teaspoon fresh chopped mint, either Moroccan, spearmint or curly
   Whipped cream for decoration
   4 whole mint leaves
   Melt the chocolate either in a microwave, or in a double saucepan. When smooth and liquid, remove from heat. Beat egg yolks and add to the chocolate while hot (this will cook the yolks slightly). Add coffee and chopped mint.
   Leave the mixture to cool for about 15 minutes. Beat the egg whites (not too stiff) and fold them into the cooling chocolate mixture. Spoon into containers. When you are ready to serve put a blob of whipped cream in the middle and garnish with whole leaves.

 From: Jekka's Complete Herb Book, published by Simon & Schuster.

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