Chocolate Orange Mousse
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Dessert
Method
Whip the cream to soft peaks and set aside while you prepare the rest of the ingredients.
Separate your eggs and set the whites aside.
Beat the sugar into your yolks until completely combined. Stir the Grand Marnier, zest and cocoa powder into the egg yolk mixture until smooth.
Melt the chocolate pieces over a saucepan of simmering water or in a microwave.
Whisk the egg whites and the salt into stiff peaks.
Add the cream to the egg yolk mixture until combined.
Fold in the stiff egg whites until they too are combined.
Spoon the mousse into 8 small jars or ramekin dishes and place into the fridge to firm up.
Top with some whipped cream just before serving.
Ingredients
240ml cream (extra for decorating)
6 eggs
80g golden caster sugar
60mls Grand Marnier liqueur (or orange juice)
Zest 1 orange
1½ tbsp cocoa powder
Pinch fine sea salt
240g dark chocolate, broken into pieces
Method
Whip the cream to soft peaks and set aside while you prepare the rest of the ingredients.
Separate your eggs and set the whites aside.
Beat the sugar into your yolks until completely combined. Stir the Grand Marnier, zest and cocoa powder into the egg yolk mixture until smooth.
Melt the chocolate pieces over a saucepan of simmering water or in a microwave.
Whisk the egg whites and the salt into stiff peaks.
Add the cream to the egg yolk mixture until combined.
Fold in the stiff egg whites until they too are combined.
Spoon the mousse into 8 small jars or ramekin dishes and place into the fridge to firm up.
Top with some whipped cream just before serving.
