Chocolate Mousse with Orange Sauce

Mix the milk and the contents of the mousse bag with the beaters of the hand mixer at the beginning on the lowest speed. Then beat on the highest speed for 3-4 minutes. Leave to cool for at least 1 hour.

Stir two tablespoons of orange juice with the cornstarch. Bring remaining juice to boil with whipped cream, fold in stirred cornstarch and make 1 min. Fold in syrup.

Pour sauce onto a plate, cut out mousse dumplings and arrange on top. Wash the orange in hot water, rub dry and finely chop a small bit of peel. Garnish mousse with orange peel and walnut halves.

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