Peppermint Chocolate Mousse

10 ounces bittersweet chocolate, chopped (do not use chocolate chips)

¾ cup miniature marshmallows

4 eggs, separated

½ pint heavy cream

1 dash peppermint extract

5 peppermint candy canes, crushed

In a microwave-safe bowl, heat chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside. In a medium bowl, whip egg whites until stiff peaks form.

In another bowl, whip cream until soft peaks form.

Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites, whipped cream and the crushed peppermint cane. Spoon mousse into a nice holiday serving bowl. Place on top few sugar canes for decoration let chill for 3 to 4 hours before serving.

Serves six.

Chef Alain Roby, Hyatt, Chicago

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