• Separate the eggs and cream the yolks with the sugar until light in colour.
• Place the chocolate in a saucepan with the milk and heat gently, stirring, until melted (or dissolve in a bowl in the microwave for about 2 minutes on HIGH, stirring once). Add the peppermint essence and whisk into the egg yolks.
• Return to the heat and stir until thickened slightly.
• Sprinkle the gelatine over the water in a small saucepan and stir; heat gently (or microwave on HIGH for about 1⁄21 minutes) and stir until dissolved. Stir into the chocolate mixture. Cool until just beginning to set.
• Whisk the egg whites until stiff and fold evenly into the chocolate mixture. Spoon alternate spoonfuls of the chocolate and Vanilla Frûche into 10-12 glasses or 1 large glass bowl, swirling lightly with a spoon. Chill until set, then decorate with sprigs of fresh mint.

Serves: 10-12.