Food Network: Chocolate Orange Mousse

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Chocolate Orange Mousse
Copyright 2004, Barefoot in Paris, All Rights Reserved

6 ounces good semisweet chocolate, chopped
2 ounces good bittersweet chocolate, chopped
1/4 cup orange liqueur (recommended: Grand Marnier)
1/4 cup water
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
8 extra-large eggs, at room temperature, separated
1/2 cup plus 2 tablespoons sugar
Pinch kosher salt
1/2 cup cold heavy cream
Whipped Cream, recipe follows, for decoration
Mandarin oranges, drained, for decoration

Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla
in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool
completely to room temperature. Whisk in the orange zest and butter until combined.

Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle
attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on
low speed, add the chocolate mixture. Transfer to a large bowl.

Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the
bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not
dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a
rubber spatula.

Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until
firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or
an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped

cream on the side.

Whipped Cream:
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
Dash pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to
thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't
overbeat, or you'll end up with butter!