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Mango Chocolate Tango Mousse Parfaits
milk chocolate mousse:
1/4 cup whole milk
1 cup heavy cream, cold
1/2 stick ( 2 ounces) butter
1 egg yolk
6 ounces milk chocolate, chopped
In a double boiler combine chocolate, butter and milk. Keep stirring until a smooth consistency is reached. Remove from heat and let cool. When mixture is cooled to luke warm, whisk in egg yolk. Set aside.
In a cold bowl beat cold heavy cream until stiff peaks form. Fold the chocolate mixture into the whipped cream. Pour into parfait glasses and chill.
1 cups whipping cream, cold
2 teaspoons gelatin
2 tablespoons water
1 cups mango puree
1/4 cup confectioners sugar
In a small bowl combine cold water and gelatin. Stir to combine, let sit for about 2 minutes. Heat in microwave for about 30 seconds. Remove from microwave and cool. Combine gelatin mixture and confectioners sugar with mango puree.
Whip the heavy cream until peaks form. Fold in mango mixture. Spoon over chocolate in parfait glasses. Chill and serve. Garnish with chocolate or mangoes or ... both!
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