Recipe Archives->Desserts Pudding->Orange Choc Mousse 02

Orange Chocolate Mousse
Serves 6 - 8

2 oranges
2/3 cup plus 1/2 cup sugar, divided
1/2 cup water

6 bars (1.5 ounces each) dark chocolate, chopped
3 large egg yolks, at room temperature
3 Tbsp orange-flavored liqueur
3 Tbsp granulated sugar, reserved from the candied orange zest
1/4 cup candied orange zest (see above)
2 cups heavy cream
orange flower water (optional)
1 Tbsp orange-flavored liqueur
1 Tbsp granulated sugar, reserved from candied orange zest

1 cup heavy cream
3 Tbsp reserved sugar syrup
Remaining orange zest
chocolate curls

With a sharp knife or peeler, remove the orange peel from oranges,
leaving the white pith. Place peel in small saucepan and cover with
cold water.  Bring the water to a boil, then turn down the heat and
simmer for 30 minutes. Refresh under cold water, drain and place
back in the pan.  Cover with water again and cook until tender,
about 15 minutes.  Refresh in cold water.  Chop the zest into
1/4-inch pieces. Place 2/3 cup of the sugar and water in small
saucepan. Bring to a boil and cook until the sugar dissolves. Add
orange zest and simmer for 30 minutes over medium-low heat. Turn
off the heat and let cool completely.  Drain zest completely,
reserving 3 tablespoons of the sugar syrup for the whipped cream
garnish. Place the remaining 1/2 cup of sugar on a baking sheet
that has been covered with foil. Toss orange zest in sugar to coat.
Sift excess sugar from the zest (reserving 4 tablespoons of sugar
for mousse) and store the zest in an airtight container.

Place chocolate in microwave-safe bowl.  Microwave on medium (50%
power) 1 minute.  Stir.  Microwave 30 seconds more or until chocolate
is softened. Stir until smooth and let cool. Place egg yolks,
orange-flavored liqueur and 3 tablespoons sugar in double-boiler
top. Whisk constantly over simmering water until the temperature
reaches 1400F. Immediately remove from the heat and whisk the yolk
mixture into melted chocolate. With a hand-held electric mixer,
beat chocolate mixture until smooth and creamy. Stir in the candied
orange zest. Place heavy cream, orange flower water, orange-flavored
liqueur, and 1 tablespoon sugar into mixing bowl. Beat on high speed
until soft peaks form, using electric mixer at high speed. Using a
whisk, mix one-fourth of the whipped cream into the chocolate mixture
until smooth. (The mixture may be stiff.) Continue to fold in the
remaining whipped cream just until blended. Spoon the chocolate
mousse into a pretty 1 1/2-quart bowl or individual glasses.

Place 1 cup of heavy cream and 3 tablespoons of the leftover sugar
syrup (from the zest) in mixing bowl.  Beat until firm peaks form,
using electric mixer at high speed. Place whipped cream into a large
pastry bag fitted with a star tip. Pipe whipped cream around top
of chocolate mousse or for individual servings, pipe a rosette on
top. Sprinkle with remaining candied orange zest and chocolate
curls, if desired.

Printable version: orange-choc-mousse02.txt.