Mint-Chocolate Mousse - cooking recipe

Ingredients

7 oz chocolate after-dinner mints, 4 reserved
2 cups heavy cream
1/2 lb frozen raspberries, thawed, 4 reserved
1.5 oz mini meringues, crumbled, 4 reserved
None None fresh mint leaves, to garnish

Preparation

Combine after-dinner mints and heavy cream. Heat gently, stirring, until melted. Bring to a boil then remove from heat. Transfer to a clean, dry bowl and chill overnight.
Whip chocolate mint cream. Fold in raspberries and mini meringues. Transfer to 4 dessert glasses and chill for 1 hour.
To serve, garnish with reserved mints, raspberries, meringues and mint leaves.