Jo Seagar Recipes

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White Chocolate Orange Liqueur Mousse


Another favourite dessert of Jo's recently seen on CTV.


Ingredients

  • 300 ml cream
  • 250 g white chocolate, chopped or ( 1x 250 g of Nestle white chocolate bits or chips )
  • 3 egg yolks
  • 3 tablespoons liqueur e.g. Cointreau or Grand Marnier

Method

Heat cream until just about to boil. Throw everything in a blender-run machine until the racket stops. Pour into little expresso coffee cups or liqueur glasses and chill at least 3 hours. Preferably overnight.

This works just as well with dark or milk chocolate.


6 - 8