Chocolate Mousse October 3, 2014 by Amy Patterson Leave a Comment Chocolate Mousse 2014-10-03 09:59:51 Print Ingredients 8 oz bittersweet chocolate, chopped 1⁄4 cup Grand Marnier 1 1⁄2 t. vanilla bean paste 1 t. grated orange zest 12 T. unsalted butter, room temperature 8 extra-large eggs, room temperature, separated 1⁄2 cup plus 2 T. sugar pinch of kosher salt 1⁄2 cup cold heavy cream Instructions In a microwave safe bowl, place the chocolate, Grand Marnier, 1⁄4 cup water, and the vanilla. Microwave for 1 minute, remove and stir. Continue to microwave the mixture until well blended, careful not to burn the chocolate. Alternately, prepare this in a double boiler. Cool to room temperature. Whisk in the zest and butter until combined. Place the egg yolks and 1⁄2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Place 1 cup egg whites, salt and 1 tbsp 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 with a spatula. Without cleaning the bowl or whisk, whip the heavy cream and remaining tablespoon of sugar. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual bowls, flutes, or martini glasses. Chill and pipe whipped cream on top...perhaps grate some chocolate on top. By Jean True Adapted from Ina Garten Adapted from Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/