Chocolate Orange Mousse

January 5, 2011
By

Stud likes oranges. Well, he likes seedless oranges which is actually a lot harder to find that once thought but when I found them, I bought him a bag full to chow down on after dinner. I couple of oranges in to that bag, he decided he liked them, but not enough to eat them all the time hence a bag full was not warranted. Not wanting to waste anything, I tried here and there to add to dishes and with a couple of oranges left, we had friends coming over for dinner. I already had the main sorted so I decided to use them for dessert and make a chocolate orange mousse. I didn’t exactly allow for setting time when I was making these last minute but due to dinner taking longer than expected and us being stuffed after devouring it, the mousses set just in time. I love it when a plan comes together ;) 

Ingredients

8 ounce dark or semisweet chocolate, chopped or broken in small pieces
2 tablespoons butter
1/2 cup orange juice
1 tsp fresh grated orange zest
1 1/2 tablespoons white granulated sugar
3 large egg yolks
Bowl of ice water
1 1/4 cups heavy whipping cream, whipped (Tip: very cold cream whips easier!)

Method

Bring a saucepan with an inch of water in it to a simmer. Reduce the heat to low. Place the chocolate, butter, salt, and a 1/4-cup of the orange juice into a medium mixing bowl, and place over the hot water. When the chocolate and butter are melted, stir to combine, and remove from the heat.

Be careful to heat the glass bowl with the water as putting the glass straight on to the heat might crack the bowl. This happened to me this very night. Not impressed. I was more upset that I ruined my couverture chocolate than ruining my glass bowl haha priorities!

In another heavy-bottomed saucepan, whisk together the orange zest, sugar, egg yolks, and rest of the orange juice. Cook, stirring constantly over a low heat for about 2-3 minutes.

When ready, whisk the egg mixture into the chocolate mixture. Once combined, place this bowl over the bowl of ice water to cool. Stir occasionally; mixture needs to be cool to the touch.

With a spatula, fold in the whipped cream, and spoon the chocolate mousse into individual glasses. Refrigerate until set.

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.