½ lb sweet chocolate, 6 large eggs, separated, 3 tbs. water or coffee,
¼ cup Green Chartreuse, 2 cups heavy cream, 6 tbs. sugar, whipped cream for garnish, grated chocolate for garnish.

Melt chocolate over low heat.
Put yolks in a heavy saucepan and add water.
Place the saucepan over very low heat and beat with a wire whisk. 
When the yolks start to thicken, add the liqueur, beating constantly. 
Cook until the sauce achieves the consistency of a hollandaise. Remove from heat. 
Fold the melted chocolate into the sauce.
Scrape mixture into a bowl. 
Beat the cream until stiff, adding 2 tablespoons of sugar toward the end of beating.
Fold this into the chocolate mixture. 
Beat the whites until soft peaks start to form. 
Beat in the remaining sugar and continue beating until stiff.
Fold this into the mousse and chill.
Garnish with whipped cream and grated chocolate when ready to serve.

2 lbs tomatoes, 2 lbs peeled onions, butter; salt and pepper;
1 tbl heavy cream;
2 tbl Green Chartreuse.

Roughly chop tomatoes and onions and cook until soft in melted butter. 
Add salt and pepper and Green Chartreuse, and cook for a further 3 minutes. 
Stir in heavy cream and serve immediately.
Very good with baked potatoes, or as a steak accompaniment.

4 medium apples, 2.70 oz (8cl) Green Chartreuse, 100 gr prepared mincemeat,
100 gr flour, 50 gr brown sugar, salt, pinches of ground cinnamon, ground nutmeg, ground allspice, 60 gr unsalted butter, 12 oz (35.4 cl) whippping cream, 4 oz ( 11.80 cl) Yellow Chartreuse.

Place the sliced apples in a bowl and cover with Green Chartreuse.
Leave to marinate.
Add the mince meat and mix thoroughly.
Pour the mixture into an 8 inch square baking pan.
In a separate bowl mix the flour, sugar, spices and butter to a crumbly texture.
Spoon evenly over the apples.

Bake in a preheated oven for 45 minutes or until the surface is browned.
Whip the cream and the Yellow Chartreuse until stiff.
Serve the slightly warm topped with the whipped cream and garnish with ground nutmeg or cinnamon.

1 lb Peeled Tiger Prawns, 20 gr unsalted butter, 1 oz (2.95cl) orange juice, salt and white pepper, scallion tops finely chopped, 1oz (2.95 cl) Green Chartreuse.

Pat the cleaned prawns dry with kitchen towel.
Melt the butter in a large frying pan on a medium to high heat.
When the butter is melted and bubbling, add the prawns and sauté for 4-5 minutes until cooked.
Spoon over the orange juice, season with salt and white pepper and reduce heat to low, cooking an additional 1 minute.
Add the green scallions and pour over the Chartreuse which has been slightly warmed.
Flambé until the flame goes out.
Transfer to scallop shells or small dishes, garnish with more scallions and serve.