Bitter Chocolate-Orange Mousse
Baking and Desserts • French
Description
The prepared chocolate mousse, covered with parchment paper, can be stored in the refrigerator for up to 2 days. Before serving, the chilled mousse should be left at room temperature for half an hour.
Ingredients
- Bittersweet Chocolate 5 oz
- Orange bitters 2 spoons
- Butter 5 oz
- Chicken Egg 3 pieces
- Salt 0,1 teaspoons
- Orange zest 1 tablespoon
- Cream (40%) 5 fl oz
Step-by-Step Guide
Step 1
Grind the dried orange peel in a coffee grinder and soak it in orange liqueur (preferably Cointreau) for half an hour.
Step 2
Break a bar of dark chocolate (no more than 60% cocoa) into pieces and place it in a large bowl along with the pieces of butter. Melt over a double boiler, stirring occasionally until smooth and well combined.
Step 3
While the chocolate mixture is cooking, beat 3 egg yolks with a mixer on high speed until thickened (about 3-4 minutes).
Step 4
Remove the bowl with the chocolate mixture from the heat, add the beaten egg yolks, orange liqueur with orange zest, and mix with a hand mixer until smooth. Allow to cool at room temperature.
Step 5
In a separate bowl, whip the chilled cream vigorously with a whisk until it thickens and becomes airy.
Step 6
In another bowl, whisk the egg whites with salt until they form a thick foam.
Step 7
Combine the chocolate mixture with the whipped cream and egg whites using a spoon first, then switch to a mixer on a low speed. At this stage, there is no need to whip vigorously; the main goal is to mix thoroughly until you achieve a smooth consistency.
Step 8
The finished mousse can be placed on a large platter or divided into four portions, distributing them into dessert cups. Before serving, let the mousse sit at room temperature for 15-20 minutes.
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