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Mark Mitchell
White chocolate mousse with orange
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Ingredients
Directions
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Grease the pudding mold.
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Let the gelatin soak in plenty of water.
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Melt the chocolate au bain-marie.
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Heat the milk. Squeeze the gelatine and let it leach into the milk. Beat this with a whisk through the chocolate.
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Beat the whipped cream with the sugar, liqueur and orange peel. Spoon the chocolate through it quietly.
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Beat the egg whites stiffly with a pinch of salt and carefully fold through the chocolate cream.
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Pour the mousse into the pudding mold and leave it covered in the refrigerator for at least 4 hours.
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Put the shape very briefly in a layer of hot water and pour the mousse on a flat plate.
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Decorate with candied orange peels.
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Nutrition
245Calories
Sodium0% DV0g
Fat28% DV18g
Protein8% DV4g
Carbs5% DV16g
Fiber0% DV0g
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