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NAUTICOLE
Chocolate mousse with pecans, blueberries and creamy coconut
Chocolate mousse with caramelized pecans, blueberries and creamy coconut yogurt
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Ingredients
Directions
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Break the chocolate into pieces and put together with the milk in the refractory bowl above a pan of boiling water.
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The bottom of the bowl must not touch the water. Let the chocolate melt in the milk (au bain-marie).
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Stir occasionally. Remove the bowl from the pan and put the mixture in another large bowl. Allow to cool slightly.
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Meanwhile, whisk the whipped cream with the icing sugar with the mixer (not completely stiff).
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Gently sprinkle the whipped cream into the chocolate.
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Spread the mousse over the glasses or trays and let the mousse stiffen in the refrigerator for at least 1 hour.
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Mince the pecans. Divide 1 tbsp creamy coconut over each glass of mousse and garnish with the blueberries and pecan crumble.
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Serve the rest of the creamy coconut.
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Nutrition
690Calories
Sodium3% DV80mg
Fat85% DV55g
Protein20% DV10g
Carbs11% DV34g
Fiber40% DV10g
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