Infusion : 30 minutes

For the ice cream

1. Bring the milk to a boil; off the heat, steep the mint leaves in it for thirty minutes.
2. In a bowl, beat the egg yolks with the sugar.
3. Add the egg yolk mixture and the cream to the milk with the mint leaves.
4. Cook like a crème anglaise until slightly thickened.
5. Strain the mixture and pour into an ice cream maker and freeze to the proper consistency.

For the mousse

1. Cream the butter in a small mixer.
2. Add the melted couverture chocolate in three additions, beating well.
3. Whip the egg whites to stiff peaks with the sugar and add the egg yolks.
4. Fold in the butter mixture carefully so as not to deflate the mixture.

Presentation

1. Place the mint ice cream in a ring mould 4 cm high and 6 cm in diameter. Put in the freezer until serving.
2. Dust the mint ice cream with cocoa powder.
3. Place on top a ball of bitter chocolate mousse.
4. Decorate with mint leaves.