Choco-Mint Cream Rice

Directions

1. 1
   Combine gelatin, 1/4 cup sugar, salt, and chocolate bits in top of double boiler.
2. 2
   Beat egg yolks slightly with milk; stir into gelatin mixture.
3. 3
   Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened.
4. 4
   Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set.
5. 5
   Beat 1/2 cup heavy cream until stiff.
6. 6
   Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form.
7. 7
   Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites.
8. 8
   Chill until mixture begins to set.
9. 9
   Spoon into 6 sherbet glasses.
10. 10
    Whip 1/2 cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet.
11. 11
    Top with additional mint jelly, if desired.