Ingredients
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7
-
0.25
-
4
-
0.25
-
1
-
0.66
-
2
-
3
-
2
-
Steps
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1
Done
|
Fill a medium cooking pot halfway with water and heat it. Place a heat-proof bowl on top and add the chocolate. Cook and continuously stir until melted. |
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2
Done
|
Remove the bowl from heat and add to it the warm water. Mix until even and set aside. |
|
3
Done
|
Add the egg whites to a bowl. Whisk until it starts getting firm using a hand mixer. Add the sugar and continue to whisk until stiff and white. Set aside. |
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4
Done
|
Add the whipping cream to a bowl. Whip it using the hand mixer. |
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5
Done
|
Add the whipped cream and whisked egg white to the melted chocolate bowl. Mix until even using a spatula. |
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6
Done
|
Transfer this mixture to a piping bag. Transfer it to 5 glasses, then refrigerate for 4 hours. |
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7
Done
|
Add the walnuts to the blender and crush them. Transfer them to a bowl. |
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8
Done
|
Add the cookies to the blender and crush them. Transfer them to the walnut bowl. Add the peanut butter and mix until even. |
|
9
Done
|
Start forming little balls from this mixture. We've got 25 of them. |
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10
Done
|
Coat the balls with coconut flakes, place them on a tray, then refrigerate for 30 minutes Serve them over the chocolate mousse. |
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