Mandarin Orange Chocolate Mousse
From Bryan Woolley

Ingredients:
3 cups miniature marshmallows
½ cup light cream
3 oz. semi-sweet chocolate
3-4 drops orange oil
1 ½ cups whipping cream
1 cup Mandarin orange segments



In a double boiler melt the marshmallows with cream and chocolate.
Add the orange oil and stir.

Egg whites:
3 egg whites
½ cup sugar
¼ cup water

In a sauce pan, combine sugar & water and bring to a boil.
In a clean mixing boil add egg whites.
When sugar mixture has reached 190 degrees begin whipping egg whites.
Once sugar mixture has reached 220 degrees remove from heat and slowly begin to drizzle sugar syrup into the egg whites.
Slowly add syrup mixture and continue whipping egg whites until they reach a stiff peak.
Whip the cream and fold into the cooled mixture.
Add the whipped egg whites and fold into mixture.
Fold in orange segments.
Serve as desired.