Frozen Chocolate Mint Mousse

David wanted something other than the typical cookies or ice cream for dessert.  So he searched the Mrs. Field's Best Ever Cookie Book and found this amazing recipe.  I tweaked it a little to suit what we had.  It was delicious!  Very rich and creamy!  I ran out of whipped cream, and didn't have any fresh mint, so we didn't have any garnish.

Ingredients

• 8 ounces semisweet chocolate, finely chopped (we didn't have any, so I used some Hershey's mint chocolate chips)
• 2 large egg whites
• 2 pinches cream of tartar
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream, chilled
• 1/2 tsp mint extract
• 1/2 cup dark chocolate chips coarsely chopped
• Whipped cream and fresh mint for garnish

Directions

1. Melt semisweet chocolate (either in a double boiler or in the microwave - 50% power, stir every 30 seconds) Set aside to cool slightly
2. Meanwhile beat the egg whites with a pinch of cream or tartar, until stiff peaks form.
3. In a small saucepan boil the sugar and water with another pinch of cream of tartar until it reaches 234 F to 240 F (soft-ball stage).
4. With the mixer going, carefully pour the hot sugar syrup into the egg white to make a stiff glossy meringue.  Fold the melted chocolate into the meringue to make chewy lumps. 
5. In a medium bowl, beat the heavy cream until soft peaks form.  Add the mint extract and keep beating until stiff peaks form.  Fold the chopped dark chocolate chips into the whipped cream.  Spoon the mousse into individual dessert bowls or glasses, cover with plastic wrap and freeze until form, about 2 hours.
6. Serve with whipped cream and fresh mint.