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Mint Mousse

For the preprocessing

8 pcs of chocolate tiles filled with menthol flavored cream
1 sachet Dr.Oetker Mousse chocolate mousse cream
200 ml of cold milk
50 ml of Törley Angelli cream liqueur Pistachio

Preparation

Chop the chocolate tiles filled with menthol flavor cream into small pieces. Pour the measured cold milk and the liqueur into a high-wall mixing bowl. Add the cream powder and start mixing it by using a kitchen robot mixer, first slowly, then faster until we reach a creamy condition (for about 3 minutes). Add the chocolate tiles. Pour the dessert into glasses and place it in the fridge for at least 1 hour. Before serving, decorate the dessert with halves of chocolate tiles.

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