Chocolate and Mint Mousse

Combine the water and peppermint extract in a small saucepan

Dust the gelatin with half of the confectioner's sugar and melt over low heat, stirring until dissolved

Add the chocolate chips

Stir until melted

Remove from heat

Separate the egg whites from the yolks

Add one yolk at a time to the chocolate mixture, stirring well

Let it cool

Beat the egg whites until frothy

Gradually add the remaining confectioner's sugar, beating until stiff peaks form

Fold into the chocolate mixture, mixing delicately

Vigorously beat the heavy cream until thickened

Add to the chocolate and pour into molds

Refrigerate for one day.