Let's Talk about Chocolate and Orange Mousse

Elizabeth David (image source)

I'm currently winding my way through French Provincial Cooking by Elizabeth David.  Although I'm definitely reading it like a novel/food porn, there's some great stuff to cook in it.  Since it's Sunday and for us (my husband and I), Sunday means breakfast out somewhere - either a diner where we read the paper and get refills on coffee, or somewhere nicer with a fancier brunch (I'm fond of the lemon-ricotta pancakes with lemon curd).

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):

Chocolate Mousse (image source)

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.

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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