Ingredients:

• 6 oz. semi-sweet chocolate, chopped
• 1 cup heavy cream
• 1 egg, separated
• 1 (4.67 oz.) package Andes Crème de Menthe or Peppermint Crunch Thins, chopped, divided

Serving options:

1 package vanilla Pizzelles or 1 package mini or regular Cannoli shells

Powdered sugar

Whipped topping

Directions:

1. Separate egg, place white in large mixing bowl with heavy cream. Beat yolk in a small bowl and set aside.
2. Chop 7 Thins into tiny pieces for garnish; set aside. Chop chocolate and the remaining 21 Thins into small pieces. Place in the top of a double boiler over water on low heat to melt. Stir until almost smooth and remove from heat. Continue to stir until completely smooth. Drizzle a small amount of the hot chocolate into the egg yolk and stir to combine. Pour the egg mixture into the melted chocolate and stir to mix completely.
3. With an electric mixer whip the cream with the egg white until mixture just begins to form a soft peak. Do not over mix. Fold 1/3 of the cream mixture into the chocolate until thoroughly incorporated. Add another third of the cream mixture and fold in. Add the remaining cream mixture and fold until completely incorporated.

Serving options:

Dust ready-to-serve Cannoli shells with powdered sugar. Carefully fill the shells with mousse then sprinkle ends with chopped Thins. Refrigerate until ready to serve.

Create a layered dessert with vanilla Pizzelles by piping the mousse onto 2 Pizzelles, stacking 2 cookies on top of each other. Refrigerate until ready to serve. Finish with a dollop of whipped topping and sprinkle with a few chopped Thins.

Simply fill 6 serving dishes with an even amount of mousse. Refrigerate until ready to serve. Top with whipped topping and sprinkle a few chopped thins over the top and serve.

Yield:

6 or more servings