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Delicioux Chocolate Mousse https://www.metro.ca/userfiles/image/recipes/mousse-chocolat-lindt-6577.jpg PT15M PT00M PT15M
Melt the chopped chocolate and butter http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/what is tempering/.Add the hot water and orange liqueur to the chocolate and stir to form a smooth paste. Set aside.In a separate bowl, whip the cream until just barely firm. Set it aside in the refrigerator.In a separate bowl, whip the egg yolks and sugar.Add the chocolate to the egg yolks and stir until combined.Carefully fold in the whipped cream.Pour in bowl or individual serving cups, cover with plastic wrap, and refrigerate a minimum 6 hours or overnight.
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3x100 bars 70% cacao dark chocolate, chopped 1 Tbsp. (15 g) butter 2 Tbsp. (30 mL) hot water 2 cups (475 mL) heavy cream 4 egg yolk 1/4 cup (50 g) sugar 1 Tbsp. (15 mL) orange liqueur (optional)
Delicioux Chocolate Mousse

Delicioux Chocolate Mousse

Rate this recipe
3 Votes
8
servings
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 3x100
    bars 70% cacao dark chocolate, chopped
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    SELECTED SIZES SELECTED VARIETIES


    CADBURY ASSORTED FUN TREATS

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    45 un WHILE QUANTITIES LAST


    HOSTESS OR OLD DUTCH HALLOWEEN CHIPS

    HOSTESS OR OLD DUTCH HALLOWEEN CHIPS

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    40 - 45 COUNT


    MARS FUN SIZE ASSORTED HALLOWEEN CHOCOLATE

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    50 un. WHILE QUANTITIES LAST


    FREE 2B CHOCOLATE

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    119 g SELECTED VARIETIES


    LINDT SWISS CLASSIC CHOCOLATE

    LINDT SWISS CLASSIC CHOCOLATE

    2 for $7.00

    100 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 g)
    butter
  • 2 Tbsp.
    (30 mL)
    hot water
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  • 2 cups
    (475 mL)
    heavy cream
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    NATREL CREAM

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    $4.49 ea.

    1 L SELECTED VARIETIES


  • 4
    egg yolk
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    SAVE $2.00
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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


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  • 1/4 cup
    (50 g)
    sugar
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    REDPATH SIMPLY RAW TURBINADO SUGAR

    REDPATH SIMPLY RAW TURBINADO SUGAR

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    500 g


  • 1 Tbsp.
    (15 mL)
    orange liqueur (optional)
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    LARGE SEEDLESS NAVEL ORANGES

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    PRODUCT OF SOUTH AFRICA LARGE McINTOSH APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE TANGELO MINNEOLAS PRODUCT OF PERU 4.39/kg


Imprimer ma sélection

Preparation

Melt the chopped chocolate and butter http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/what is tempering/.

Add the hot water and orange liqueur to the chocolate and stir to form a smooth paste. Set aside.

In a separate bowl, whip the cream until just barely firm. Set it aside in the refrigerator.

In a separate bowl, whip the egg yolks and sugar.

Add the chocolate to the egg yolks and stir until combined.

Carefully fold in the whipped cream.

Pour in bowl or individual serving cups, cover with plastic wrap, and refrigerate a minimum 6 hours or overnight.

Source : Lindt

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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