Chocolate & Orange Mousse
Ingredients
- 225 gr. (8 oz.) Bourneville (dark) chocolate
- Grated zest and juice of 1 orange
- 4 eggs, separated
- 1 tbsp. Grand Marnier
- Grated chocolate
- Grated orange zest
- Whipped cream
Method
Place the chocolate, orange zest and orange juice in a bain marie. When the chocolate has melted and it is smooth and liquid, remove it from the heat.
Beat the egg yolks and add them to the chocolate whilst it is still hot, beating thoroughly, this cooks the eggs slightly.
Leave the mixture to cool for about 15 minutes.
Beat the egg whites, not too stiffly, to the soft peak stage, then fold into the chocolate mixture. Spoon the mixture into the glasses, cover each one with cling film and chill until firm. About 2 hours.
Just before serving make several holes in the top of each mousse and sprinkle a little Grand Marnier over the surface to soak in. Sprinkle with grated chocolate and orange zest and top with a blob of whipped cream.
May be served with langue de chat biscuits.