Orange chocolate mousse from Cook's Country Magazine, Feb/Mar 2019 (page 32)

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Notes about this recipe

  • anya_sf on November 17, 2019

    Making the mousse in a blender was very quick and easy, but did not yield the classic light mousse texture. This "mousse" was much denser, like pot de creme or ganache. The flavor was very good. Whipped cream helped balance the richness. Definitely let the mousse sit at room temperature as instructed prior to serving or it will be too stiff.

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