Chocolate Mandarin Mousse
3 cups miniature marshmallows
1/2 cup light cream
2 Purdy’s 50g milk or dark chocolate bars
1 tbsp orange juice concentrate
1 1/2 cups whipping cream, whipped
2 egg whites, whipped until stiff
1 cup mandarin orange segments
Melt marshmallows, cream and chocolate in double boiler.
Stir in the orange juice concentrate.
Remove from heat and cool.
Whip the cream and fold into cooled mixture.
Whip the egg whites until stiff and fold into mixture.
Gently fold in orange segments.
Pour into 6 serving dishes or parfait dishes.
Chill for 3 hours before serving.