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          Cooking Recipe Ingredients:

The mousse:

• 0.44 lbs. black chocolat
• 0.44 lbs. white chocolat
• 0.44 lbs. milk chocolat
• 0.33 lbs. butter
• 0.33 lbs. creme fraiche (heavy cream)
• 15 egg yolks
• 15 egg whites

The English cream with mint:

• 2.1 pints milk
• 0.44 lbs. granulated sugar
• 12 egg yolks
• 1 vanilla pod
• 1 bunch fresh mints

     Cooking recipe preparation instructions:

The mousse:

1. Line a rectangulair 10x4x4 in mould with sulfuric paper.
2. Melt the three chocolates in different bowls.
3. Then, boil 1.76 oz. crome fraiche in a saucepan and mix it with black chocolate.
4. Add 1.76 oz. butter and 5 egg yolks. Beat 5 egg whites to snow and add it to this mixture. Stir. Then, pour the whole in the 10x4x4 in form. Make one layer of about 1.2 in.
5. Put it in the freezer for 30 minutes.
6. Do the same with the white chocolate. Once you have done so, pour it over the hardened black chocolate layer. This second layer should also be about 1.2 in thick.
7. Put it again in the cold.
8. Terminate with a milk chocolate layer. Same procedure as for the first two chocolates.
9. Put it in the refrigerator for the whole night.

Important:

1. The three chocolate layers should have the same height, 1.2 in each.

The English cream with mint:

1. Bring the milk to boil. Then, add the mint until it has completely cooled down.
2. Put the whole in the Chinese tin-plate. Make an English cream, using milk, sugar and the egg yolk.
3. You can lightly colour the English cream green.
4. Reheat the bottom of the mold, which comes out of the refrigerator, in some hot water in order to facilitate the removal from the mold. Cover the serving dish with cream. Cut the mousse in slices of about 0.4 in and put it on top.
5. Decorate with some mint leafs.