Ingredients:
200 grams dark peppermint chocolate
100 grams butter
2 tablespoons milk
5 ml gelatin
2 tablespoons water
1 tablespoon apple juice
3 eggs, separated
250 ml cream

Directions:
Prepare a mould by brushing it with cooking oil and then rinsing it with cold water. Place peppermint chocolate, butter and milk in the top of a double boiler and stir until melted.
Mix the gelatin and water into a cup, stand in a small pan of simmering water, stir until dissolved. Add the apple juice and egg yolks to the melted chocolate mixture. Beat egg whites separately and whisk until stiff.
Add the dissolved gelatin to the chocolate mixture. Fold in the beaten egg whites followed by the cream.
Pour the mixture into the mould and leave in the refrigerator until set. Turn out onto a glass platter and decorate with rosettes of beaten cream and chocolate curls.