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The orange zest and liqueur give this velvety mousse a sophisticated edge.
Yield: 8, or 16 mini cups (as pictured)
5 ounces dark chocolate (look for “couverture,” dark chocolate with extra cocoa added for richness and smoothness)
4 egg whites (120 grams) (If available, use pasteurized, separated egg whites sold in cartons, as this dish is not baked)
2 tablespoons sugar
2 egg yolks
1 teaspoon orange zest
1 tablespoon orange liqueur such as Montell
1/2 cup whipped cream (optional)
Melt the chocolate in a bowl in a pot over simmering water until smooth. Set aside to cool slightly.
Beat the egg whites to soft peaks, sprinkle with the sugar and continue beating until a stiff meringue forms.
Beat the yolks and the orange zest together in a bowl with a hand mixer set on high until creamy and lemon-colored.
Add the slightly cooled chocolate slowly to the egg yolk mixture, so the eggs don’t curdle. Whisk together, using the hand mixer on medium speed. Stir in the liqueur.
Fold a spoonful of the egg white mixture into the chocolate mixture. Pour the chocolate mixture into the remaining whites and gently fold with a spatula to combine. At this point, you may add in whipped cream to make the recipe smoother.
Pour the mousse into a serving bowl. Or, pipe into individual miniature cups using the star-tip on a piping bag.
Cover with plastic wrap and refrigerate for a few hours. The mousse can also be frozen.
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