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1
In your TorrentTM Magnetic Drive Blender, combine the chocolate chips, sugar and sea salt. In a small saucepan over medium heat, bring the milk just to a simmer, then pour it over the mixture in the blender. Let the mixture sit for 1 minute, then blend it all together on medium-high speed.
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2
Add the egg whites and orange extract to the blender, then blend everything again on medium-high speed for 1 minute. The mixture should be smooth, well combined and just slightly thick. If it isn't, not to worry, it'll thicken up a lot once chilled.
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3
Pour the mixture evenly among 4 serving glasses, then transfer the glasses to the fridge. Let the mousse sit for at least 4 hours until firm, but even up to 8 hours or overnight is best.
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4
Once you're ready to serve the mousse, use your KitchenAid(R) Stand Mixer with the whisk attachment to beat some cold heavy cream just to stiff peaks. Dollop the whipped cream on top of each serving glass and sprinkle the tops with fresh orange zest, if desired. Serve immediately.
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5
To a blender, add chocolate chips, sugar and sea salt. In a small saucepan over medium heat, bring milk just to a simmer. Pour milk into blender; let stand 1 minute.
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6
Blend mixture on medium-high speed 1 minute until well combined and smooth. Add egg whites and orange extract; blend on medium-high speed 1 minute more.
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7
Divide mixture among 4 small serving cups or glasses. Chill in refrigerator at least 4 hours or overnight.
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8
In a KitchenAid(R) Stand Mixer with whisk attachment, beat heavy cream on high until stiff peaks form.
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9
Dollop whipped cream on top of fully chilled mousse, then sprinkle with orange zest, if desired.
