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Chocolate Mousse with Mint (Created by Jos Lenaers - Jeunes Restaurateurs d'Europe Belgium)

Ingredients Preparation
1L low-fat milk Heat up.
1 sprig of mint Soak in the milk. Leave to cool and strain through a sieve.
800g Callebaut Chocolate Mousse Mix with the minted milk. Whip the mixture for 4 minutes.
Pour into glasses straight away and leave to cool in the fridge for 90 mins.

Finishing and presentation
Finish with Callebaut Splitters and a leaf of mint dipped in sugar.


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