The great chef Antoine Carême would probably turn over in his grave if he found out that many recipes for his classic Soufflé Glacé are prepared with a small amount of gelatin, even though the freezing process alone firms the filling sufficiently. The same trick has been applied to this mint-flavored frozen mousse to give you the option of serving the desserts frozen or thawed. In either case, the desserts are coated with sprayed chocolate to form a thin, hard crust on the
