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Chocolate Mousse with Candied Tangerines
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
8
- Ingredients
- 250 milliliters milk
- 1 centiliter Chocolate liqueur
- 40 grams sugar
- 2 egg yolks
- 4 sheets silver gelatin
- ½ Vanilla bean
- 2 egg whites
- 50 milliliters Whipped cream
- 1 pinch cinnamon
- 2 Tbsps Cocoa
- candied Tangerine peel (for garnish)
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Preparation steps
1.
Bloom the gelatin in cold water. Halve the vanilla bean pod lengthwise, scrape the seeds into a pot, and the vanilla bean pod and the milk and slowly bring to a boil. Set aside and remove the vanilla bean. Whisk the egg yolks, chocolate liqueur and sugar over a hot water bath until thick and creamy.
2.
Whisk the milk into the egg yolk mixture in a thin stream, add the cocoa powder and cinnamon and whisk until ribbony. Squeeze any excess water from the gelatin and dissolve in the warm cream. Transfer the bowl to an ice bath and whisk until cold. Whip the heavy cream and the egg whites until stiff, separately, then fold into the cooled cream. Distribute the cream between serving glasses and garnish with candied tangerine peel.
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