One of my favourite things about Christmas (one of very many) is Terry’s Chocolate Orange. Yet, can I find it in Dubai? Nope! So I decided that making a Chocolate Orange Mousse might help satisfy some of my cravings and generally be a great recipe for this time of the year. I’m not a huge Christmas pudding fan – I’d much rather have a good old chocolate dessert, so this is a great alternative for the festive season!
I’ll let you in on a secret – I’ve never actually made mousse this way until now. i.e. the proper French way. I’ve only really made cheat versions before (whipped cream, chocolate, no eggs etc). It was so worth it – trust me! I’m already dreaming up new versions with other fruit flavours, liquors etc.
Perhaps you are wondering if this is a lot of work, particularly if you are cooking for one. I hand whipped all my ingredients – including both the cream and the eggs – and it took me about half an hour from start to finish. Back in the days when I worked as a chef we used to hand whisk everything. To be honest, I don’t know why. But it seems like less of a bother to me than it probably does to any of you! I think if you use an electric whisk then you could knock these together in 15-20 minutes.
They will last for around 4-5 days in the fridge. As they contain raw eggs I wouldn’t leave them any longer than that and I’d ideally eat within 3 days. On that note, please don’t feed these to pregnant people or infants!
Mikasa Designer Martini Glasses
Joseph Joseph Whiskle
Chocolate Orange MousseCourse: DessertCuisine: FrenchDifficulty: Medium
Yum! Chocolate Orange Mousse – one of the best combinations! In a classically made light and bubbly French mousse – beautiful!
60g dark cooking chocolate (I used Lindt 70%)
5g unsalted butter
60ml whipping cream
1 large egg
30ml freshly squeezed orange juice
rind – 1/2 orange
15g caster sugar
- Break the chocolate into pieces and add into a microwave proof bowl with the butter. Heat in 20 second bursts – stirring in between. You don’t want the chocolate to be hot, literally ‘just’ melted.
- Whip the cream until you can form stiff peaks
- Separate the egg(s) and add the sugar to the egg white. Whisk the yolk and in a separate bowl whisk the egg whites and sugar. Again until stiff peaks can be formed.
- Stir the egg yolks, orange juice and orange rind into the chocolate – make sure that the chocolate is not hot to the touch!
- Fold the chocolate mixture into the cream using a spatula. Fold no more than 8 times – it doesn’t matter if it’s a bit streaky.
- Add the egg whites to the mixture – again folding it in. The mixture should be fully combined but try and use as few folds as possible so you don’t reduce the air in the mixture.
- Pour or pipe into containers and place in the fridge for at least 3 hours to set. Eat with extra whipped cream, chocolate shavings and/or orange slices on top (not included in calorie count)
- Make sure there isn’t even a trace of yolk in the egg whites when you whip them – otherwise they won’t whip properly.