Chocolate Mousse

Chocolate Mousse
  1. 8 oz bittersweet chocolate, chopped
  2. 1⁄4 cup Grand Marnier
  3. 1 1⁄2 t. vanilla bean paste
  4. 1 t. grated orange zest
  5. 12 T. unsalted butter, room temperature
  6. 8 extra-large eggs, room temperature, separated
  7. 1⁄2 cup plus 2 T. sugar
  8. pinch of kosher salt
  9. 1⁄2 cup cold heavy cream
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill and pipe whipped cream on top...perhaps grate some chocolate on top.
Adapted from Ina Garten
Adapted from Ina Garten
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.