It was time to create a variant on the original chocolate mousse recipe which both Chris and I love. You can’t beat a chocolate and orange combination!
Ingredients (fills 5-6 small ramekins):
200g dark chocolate (we use 85% or 90%)
3 eggs, separated
Zest of ½ orange, finely chopped
4 fl oz of freshly squeezed orange juice (approximately juice of 1 orange – if you are a tiny bit short of juice after squeezing the orange then top up with cold water)
Double (heavy) cream to serve (optional)
- Break the chocolate up into a large heatproof bowl and add the orange juice.
- Place the bowl over a saucepan of barely simmering water and be sure that the bowl doesn’t touch the water. Keeping the heat low allow the chocolate to melt, which will take about 6 minutes. If you leave it too long the chocolate will go grainy and dry, rather than into a smooth paste – if this happens beat the chocolate vigorously with a fork and, if you are lucky, it will eventually turn back to a smooth paste!
- While the chocolate is melting, beat the egg yolks in a bowl, adding the zest to the yolks.
- Take the chocolate off the heat and add to the yolks and zest, beating together until the chocolate is glossy and smooth.
- Whisk the egg whites in a clean bowl until they form soft peaks.
- Using a clean metal spoon fold a tablespoon of the egg whites into the chocolate mix, using this to lift the chocolate away from the sides of the bowl.
- Fold the rest of the egg whites into the bowl a little at a time, taking care not to lose the air out of the egg whites (this is what makes the mousse light and fluffy).
- Spoon the mousse mix into your chosen serving dish or into small ramekin dishes. Cover with cling film and leave it in the fridge to set for at least two hours before serving.
- This is best served with some double (heavy) cream for pouring over the top.