Chocolate-Orange Mousse

Chocolate -Orange Mousse -recipe by Ina Garten

I made this mousse last weekend to take to a dear friend’s farewell party. If there is a  dessert that is worth breaking your diet for, It is this! A classic French dessert which is luxuriously rich, creamy and smooth. It is made with some of the finest ingredients like Grand marnier liqueur, freshly grated orange zest, fresh cream, lots of eggs and a high quality chocolate. I used “Lindt” which is one of my favorite.

Since this recipe uses raw eggs it is essential to use the the freshest eggs you can find. It is a very easy and simple recipe too. It looks gorgeous, tastes like heaven and serves a large crowd. And if that’s not enough, the mousse can be made a few days ahead of time. Considering all the great things about this, it’s not made that often at my place simply because I am capable of polishing off the whole bowl by myself. Enjoy!

Ingredients:

  • 6 ounces good semi sweet chocolate, chopped (I used Lindt sweet dark which has 50% cocoa)
  • 2 ounces good bittersweet chocolate, chopped (I used Lindt  smooth dark which has 70% cocoa)
  • 1/4 cup orange liqueur (Grand Marnier)
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated orange zest
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 8 extra-large eggs, at room temperature, separated
  • 1/2 cup plus 2 tablespoons sugar
  • Pinch kosher salt
  • 1/2 cup cold heavy cream
  • Whipped Cream, recipe follows, for decoration
  • Mandarin oranges drained, for decoration
Method:

Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl.

Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature.

Whisk in the orange zest and butter until combined.

Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment.

Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.

Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment.

Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.

Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. 

Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.

Whipped Cream:

  •  2 cups (1 pint) cold heavy cream
  • 2 tablespoons sugar
  • dash pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don’t overbeat, or you’ll end up with butter!

 

 

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