Chocolate mousse with mandarin mint sauce
Melt the chocolate au bain-marie. Allow to cool to lukewarm. Beat the proteins in a fat-free bowl until peaks.
Whip the whipped cream until the melted chocolate. Sprinkle the egg whites lightly. Spoon this chocolate mousse in glasses and put in the fridge for about 1 hour to stiffen.
For the sauce, bring the mandarins to the boil with 3 tablespoons of the syrup. Add orange liqueur and 4 mint leaves and puree with a hand blender into a sauce. Allow to cool.
Serve the chocolate mousse with a little sauce or the sauce separately. Garnish with the remaining leaves of mint.
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