Pace 1/2 cup of frozen peas , 1/2 cup of full cream milk and 4 tbs of castor sugar in a small saucepan .
Stir over a medium heat until sugar is dissolved and milk comes to a near boil .
Allow to cool a little and then transfer to a processor and add the leaves from 4 sprigs of mint and 2 egg yolks ( keeping the whites ).
Process until smooth , then strain into a bowl .
Melt 200gm of dark chocolate , stir in 300 ml of whipped cream ....now add this to the pea mixture .
In a separate bowl beat the egg whites till stiff and then fold into the chocolate mixture .
Spoon this into serving glasses .
Chill for 2 hours .
For something a little different melt 200 gm of white chocolate and spread it over an oven tray 2 mm thick and sprinkle with fresh mint leaves .
Chill till set , then break into pieces and top the mousse with the minted chocolate shards .
Stir over a medium heat until sugar is dissolved and milk comes to a near boil .
Allow to cool a little and then transfer to a processor and add the leaves from 4 sprigs of mint and 2 egg yolks ( keeping the whites ).
Process until smooth , then strain into a bowl .
Melt 200gm of dark chocolate , stir in 300 ml of whipped cream ....now add this to the pea mixture .
In a separate bowl beat the egg whites till stiff and then fold into the chocolate mixture .
Spoon this into serving glasses .
Chill for 2 hours .
For something a little different melt 200 gm of white chocolate and spread it over an oven tray 2 mm thick and sprinkle with fresh mint leaves .
Chill till set , then break into pieces and top the mousse with the minted chocolate shards .
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