Orange Chocolate Mousse
Recipe created by Moira Hodgson
Curly strips of candied peel and flecks of real gold leaf glisten atop orange chocolate mousse for a dessert that looks every bit as rich as it tastes.
This recipe is part of our meal celebrating winter's tastiest fruit .
Note: For an equally delicious garnish, try whipped cream, orange segments, and mint. Please also be aware that this dish uses raw eggs, which can be a danger to infants, the elderly, and anyone with a compromised immune system.
This recipe is part of our meal celebrating winter's tastiest fruit .
Note: For an equally delicious garnish, try whipped cream, orange segments, and mint. Please also be aware that this dish uses raw eggs, which can be a danger to infants, the elderly, and anyone with a compromised immune system.
Servings: Serves 6
Ingredients
Directions
Combine chocolate, coffee (or water), and Grand Marnier in the top of a double boiler. Stir until melted and smooth. Remove from heat. Separate eggs. When chocolate has cooled, whisk in yolks.
In a medium bowl, whip chilled heavy cream to soft peaks. In another bowl, beat egg whites until foamy; add sugar, and beat to soft peaks. Fold half of whites into chocolate until incorporated, then fold in rest of whites. Finally, fold in whipped cream.
Spoon mousse into 6 glasses; chill at least 4 hours. To serve, top each glass with candied orange peel and gold flakes.
In a medium bowl, whip chilled heavy cream to soft peaks. In another bowl, beat egg whites until foamy; add sugar, and beat to soft peaks. Fold half of whites into chocolate until incorporated, then fold in rest of whites. Finally, fold in whipped cream.
Spoon mousse into 6 glasses; chill at least 4 hours. To serve, top each glass with candied orange peel and gold flakes.
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