INGREDIENTS

• 255 g white chocolate, broken into small pieces
• 300 g double cream
• 1 egg white
• 2 tsp peppermint essence
• fresh mint leaves (optional)

METHOD

1. Put the pieces of white chocolate in a bowl, and sit bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then.
2. When chocolate is melted, stand the bowl on a cold surface to cool down a little.
3. In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and peppermint extract together. You want soft peaking rather than a stiff mixture.
4. Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
5. Divide mixture between your dishes.
6. Chill in the fridge for at least 1 hour.
7. Decorate top with a mint leaf before serving (if you got the mint leaves).