The orange zest and liqueur give this velvety mousse a sophisticated edge.
- 5 oz dark chocolate - (Look for “couverture,” dark chocolate with extra cocoa added for richness and smoothness.) -
- 4 egg whites (120 grams) - (If available, use pasteurized, separated egg whites sold in cartons, as this dish is not baked.) -
- 2 Tbsp sugar -
- 2 egg yolks -
- 1 tsp orange zest -
- 1 Tbsp orange liqueur -
- ½ cup whipped cream (optional) -
1. Melt the chocolate in a bowl in a pot over simmering water (a bain-marie) until smooth. Set aside to cool slightly.
2. Beat the egg whites to soft peaks, sprinkle with the sugar and continue beating until a stiff meringue forms.
3. Beat the yolks and the orange zest together in a bowl with a hand mixer set on high until creamy and lemon-colored.
4. Add the slightly cooled chocolate slowly to the egg yolk mixture, so the eggs don’t curdle. Whisk together, using the hand mixer on medium speed. Stir in the liqueur.
5. Fold a spoonful of the egg whites mixture into the chocolate mixture. Pour the chocolate mixture into the remaining whites and gently fold with a spatula to combine. At this point, you may add in whipped cream to make the recipe smoother.
6. Pour the mousse into a serving bowl. - Or, pipe into individual miniature cups using the star-tip on a piping bag.
7. Cover with plastic wrap and refrigerate for a few hours. The mousse can also be frozen.
This recipe was featured in Kosher Inspired, Issue 2, February 2011. Kosher Inspired is a project of Mishpacha Magazine.