Mint Mousse with Chocolate

1

Combine the gelatin with 5 tablespoons of water and heat it over low heat in a water bath until dissolved

2

Whip the condensed milk with the peppermint extract and the dissolved gelatin in a blender

3

Transfer the mixture to a bowl, gently fold in the beaten egg whites, and mix again

4

Divide the mixture into individual cups and refrigerate for about four hours

5

Before serving, melt the chocolate in a water bath

6

Add the butter and 4 tablespoons of water, and mix well

7

Pour the topping over each cup.