This recipe is from an IC safe cookbook.
6 oz chopped premium white chocolate
1 1/4 cups whipping cream, divided
2 egg whites
1/8 tsp cream of tartar
2 tsp granulated sugar
2 tsp vanilla extract
Few drops mint extract
In a large bowl over (but not touching) simmering water, slowly melt your 6 oz white chocolate with 1/4 cup cream, stirring occasionally. Set aside to cool to lukewarm for about 15 minutes. While it's cooling, beat the remaining whipping cream with sugar, vanilla, and mint extract until peaks form. Set aside.
in another large bowl, with dry and clean beaters, whip the egg whites with cream of tartar until stiff peaks form but eggs are not dry. Gently fold the egg whites into the now-cooled chocolate mixture until just combined. Gently fold in the whipping cream until just combined. Caution: do not re-whip this or the texture will become granular. Dish the mousse.