Chocolate Mousse with Mint

1

Combine the water and peppermint extract in a small saucepan

2

Sprinkle the gelatin over half of the confectioner's sugar, then whisk until dissolved

Add the dark chocolate chips and melt over low heat, stirring constantly

Remove from heat

3

Separate the egg whites from the yolks

Whisk in one egg yolk at a time into the melted chocolate mixture, whisking well after each addition

Let cool

Whisk the egg whites until stiff peaks form

Gradually add the remaining confectioner's sugar and whip until fluffy

Fold the whipped cream into the chocolate mixture, stirring gently

4

Whip the sweetened condensed milk vigorously until thickened

Fold it into the chocolate mixture and pour into a mold

Refrigerate for at least one day.