Mousse au chocolat a l'orange

1 servings

Ingredients

Quantity Ingredient
12 eaches SERVINGS

Directions

KEYWORDS: ORANGES, SCANNED,

Source: Chocolate Desserts, from the editors of Food & Wine magazine Supplement to Food & Wine magazine, 03/95 18 ounces semisweet chocolate, coarsely chopped Grated zest of 1 orange 10 egg yolks, beaten until slightly foamy 10 egg whites ½ cup coarsely chopped hazelnuts or almonds (optional) 1 ounce semisweet chocolate, grated (optional) Unsweetened whipped cream, for garnish 1. In a double boiler, melt the chopped chocolate with ¾ cup of water. Remove from the heat and whisk the chocolate until smooth. Add the orange zest and let cool to room temperature. 2. Beat the egg yolks again lightly with a whisk and add them, a little at a time, to the cooled chocolate, mixing thoroughly after each addition. 3. Beat the whites until firm peaks form. Vigorously beat a large dollop of the whites into the chocolate mixture, then beat in the nuts and or grated chocolate, if desired. Gently fold the remaining whites into the mixture. 4. Carefully spoon the mousse into tall dessert glasses (or use a handsome glass bowl), and refrigerate for at least an hour. If desired, serve with unsweetened whipped cream.

Submitted By SALLIE KREBS On 03-01-95

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