Whip the cream until stiff peaks form. Refrigerate.
Place the chocolate pieces in a bowl that will fit snugly in a saucepan without touching the pan’s bottom. In the saucepan, bring an inch of water to a boil. Remove the pan from the heat. Melt the chocolate by immediately setting the bowl of chocolate in the saucepan.
When the chocolate has melted, add about ¼ cup of the whipped cream and stir well. Next, blend in the extracts.
Slowly and gently pour the chocolate mixture into the remaining whipped cream, folding the ingredients as you pour.
Scoop the mousse into four large wine glasses or dessert bowls. Cover and refrigerate until well chilled (about 1 hour).
Just before serving, top the mousse with strawberries. If desired, garnish with mint leaves.
Notes: Milk or dark chocolate can be used in place of white chocolate. Preparation: Slow and gentle folding is the key to keeping this dessert light and airy. To fold, gently lift and turn ingredients until they are blended by sliding a spatula down and through the center of the mixture, across the bottom of the bowl, and up the side.
From Fresh Tastes from the Garden State by Carol Byrd-Bredbenner, professor and nutrition extension specialist at Rutgers University