Wednesday, July 2, 2008

Orange Chocolate Mousse

Chocolate mousse again, but this time the flavor is so intense, with lovely orange fragrance. This recipe doesn’t require whipping cream or any cream so it’s egg, orange and chocolate business. Anyway, even I say you don’t need cream; I have to give you a little advice, due to the little fat contain in high percentage cocoa mass chocolate bars, you may have to add 2-3tbsp warmed cream when melting chocolate or add ½ tbsp of the butter in the recipe, but if you use the chocolate with only 43% of the cocoa mass, just follow the instruction.
Because this recipe doesn’t use cream as a main ingredient, the mousse will become dense if keeping too long, but I believe you won’t wait that long to enjoy it.

Orange Chocolate Mousse
Makes about 1540 ml

250 g
Semisweet Chocolate (chopped)
60 g
Unsalted butter
Egg yolks
Zest from 1 orange
Egg whites
A dash of
55 g
Confectioner’ sugar

Melt chocolate and butter in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently until smooth. Whisk yolks into chocolate until smooth, then add the orange zest.

Beat the egg whites in a bowl with an electric mixer beat the egg white until soft peak and add the sugar and beat until it just holds stiff peaks. Whisk one third of meringue into chocolate mixture to lighten, then fold in remaining meringue gently but thoroughly.
Spoon mousse into glasses or ramekins and chill, covered, at least 6 hours.

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