Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Chocolate Orange Mousse

    Source of Recipe

    From "Barefoot in Paris" by Ina Garten

    Recipe Introduction

    "In Paris when you order chocolate mousse at a bistro, you're sometimes offered a big communal bowl from which to serve yourself. When my husband, Jeffrey, went to a bistro on his own, he thought the bowl of chocolate mousse was all for him. Boy, were they surprised—and was he sorry!"

    List of Ingredients

    ◦ 6 ounces good semisweet chocolate, chopped
    ◦ 2 ounces good bittersweet chocolate, chopped
    ◦ ¼ cup Grand Marnier liqueur
    ◦ 1 teaspoon pure vanilla extract
    ◦ 1 teaspoon grated orange zest
    ◦ 12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
    ◦ 8 extra-large eggs, at room temperature, separated
    ◦ ½ cup plus 2 tablespoons sugar
    ◦ Pinch of kosher salt
    ◦ ½ cup cold heavy cream
    ◦ Whipped cream, for decoration
    ◦ Mandarin oranges, drained, for decoration


    Combine the two chocolates, Grand Marnier, ¼ cup water, and the vanilla in a heatproof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.

    Place the egg yolks and ½ cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.

    Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.

    Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.

    Serves 6 to 8




previous page | recipe circus home page | member pages
mimi's cyber kitchen |