|Elizabeth David (image source)|
With so many tasty oranges out there, I thought I'd share Ms. David's thoughts on Mousse au Chocolat a L'Orange (Chocolate and Orange Mousse):
Nearly everyone knows and appreciates the old and reliable formula for a chocolate mousse - 4 yolks beaten in 4 oz. of melted bitter chocolate, and the 4 whipped white folded in. Here is a slightly different version, its faint orange flavour giving it originality.
Chocolate Mousse (image source)
Break 4 oz. of good quality bitter chocolate into squares and put in a fireproof dish in a low oven. When the chocolate is soft, after a few minutes, take it from the oven, stir in 4 well-beaten yolks, then 1 oz. of softened butter, then the juice of 1 orange. Use a Seville orange when in season; its aromatic flavour comes through better than that of the sweet orange.
Beat the 4 egg whites as for a soufflè and fold them into the chocolate mixture. Pour into little posts, glasses or coffee-cups. This quantity will fill 6. Put in the refrigerator or a cool larder until ready to serve.
Should you have some orange liqueur such as Grand Marnier or Curaçao, add a spoonful in place of the same amount of the orange juice.
One note, this is an older recipe when people didn't need/want as much sweet. Substitute semi-sweet chocolate for the bittersweet if you're looking for a sweeter mousse.
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