Chocolate Mousse with Candied Mandarin

Ingredients

• 250 ml milk
• 10 ml chocolate liqueur
• 40 g sugar
• 2 egg yolks
• 4 sheets gelatin (white)
• 0.5 Vanilla pod
• 2 egg whites
• 50 ml whipping cream
• 1 pinch cinnamon
• 2 tbsp cocoa powder (dark, to taste)
• candied mandarin peel (for garnish)

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. Split the vanilla pod lengthwise, scrape out the seeds and add both the pod and seeds with milk to a pot; heat slowly until it boils once, then set aside and remove the pod.

2. 2.

   Whisk the egg yolks and chocolate liqueur with sugar over a gentle simmering water bath until frothy. Gradually pour the warm milk in a thin stream into the yolk mixture while whisking continuously, add cocoa and cinnamon. Continue whisking until the mixture starts to thicken slightly; squeeze out the gelatin and dissolve it in the warm cream.

3. 3.

   Whip the cream and egg whites stiffly. Once the base has cooled enough to begin setting, fold in the whipped cream and whites. Pour the mousse into glasses, garnish with candied mandarin peel, and serve.