A perfect chocolate mousse is fantastic. The secret to achieving the all-important creamy texture is in the careful folding together of all the ingredients. Use a soft large rubber spatula to lift the mix up from the base of the mixing bowl, ensuring all the ingredients are well incorporated. Take care not to over-mix or the mousse will become too heavy.
|45 g||Caster sugar|
|1 Tbsp||Orange liqueur (Main)|
|½ tsp||Pure vanilla extract|
|180 g||Milk chocolate, 45% cocoa solids, finely chopped (Main)|
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- Whisk cream until soft peaks form and set aside.
- In an electric mixer, whisk yolks on high speed with half the sugar, liqueur, vanilla extract and 2 tablespoons boiling water,until light and fluffy.
- Melt chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth. Remove from heat.
- In a clean bowl, whisk egg whites and remaining sugar with an electric mixer until soft peaks form.
- By hand, fold the melted chocolate into the egg yolk mixture, then the cream and lastly the egg whites until just combined, creamy and smooth.
- Spoon into individual glasses, small coffee cups or ramekins.
- Place in the fridge to set, about 2 hours.
- Garnish with scoops of orange cream — whip ½ cup cream with 2 tsp icing sugar and 1 tsp finely grated orange zest.
- Drizzle with chocolate sauce. — in a small saucepan heat 75ml milk with 1 Tbsp cream, 1 Tbsp sugar and 1 Tbsp butter until almost boiling. Remove from the heat then pour on to 100g milk chocolate buttons, whisking until smooth.
- Top with candied orange zest strips — peel strips of zest from half an orange and slice into thin matchsticks. Place in a pot of cold water and bring to the boil. Strain off the water, then repeat the process. Then add ⅓ cup each of sugar and water, bring to the boil, and simmer strips gently for 15 minutes.