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Orange and Dark Chocolate Mousse

Serves 4

Orange and Dark Chocolate Mousse


2 egg yolks
1/2 cup orange juice
1/4 cup granulated sugar
1 cup plus ½ cup heavy cream, divided
Zest of 2 oranges grated with a fine rasp grater such as a Microplane
4 ounces dark chocolate, chopped
1/4 cup water
1/4 cup sugar
Zest of two oranges removed with a citrus zester into long strands, or removed with a vegetable peeler and cut into thin strips

Cooking Instructions

Place the yolks, orange juice and the sugar into a medium mixing bowl set over a small pot of simmering water.

Whisk continuously for 10 minutes scraping the sides of the bowl often until the liquid has become thick and tripled in size. It will look light and airy and have a foamy texture.

Remove the liquid from the heat and allow to cool to almost room temperature, whisking it every couple of minutes to keep the airiness in the liquid.

Whisk the cream in a large mixing bowl until stiff peaks form, reserve.

Place the chocolate in a medium mixing bowl set over the small pot of simmering water until the chocolate melts, stirring occasionally with a rubber spatula to ensure the chocolate has melted evenly.

Once the chocolate has melted, add the remaining 1/2 cup of cream and mix well over the heat.

Once incorporated, add the orange zest and mix well.

Remove the bowl of chocolate from the heat and allow to cool slightly, it should just be warm to the touch.

Slowly fold the chocolate into the whipped cream with a rubber spatula until it is completely incorporated.

Slowly fold the orange and egg yolk mixture into the chocolate and cream until a uniform mixture is achieved.

This will take a few minutes and at first the mixture will be a little loose, but once all of the ingredients are fully incorporated the mixture will be light and airy like a liquid mousse.

Gently spoon the mixture into 4 individual glasses or ramekins and place in the refrigerator to set for at least 4 hours.

Combine the water and sugar in a small saucepot and cook over medium heat, allow the syrup to simmer for 1 minute then add the orange zest to the mixture and reduce heat to low.

Cook for 10 to 15 minutes or until the orange zest is tender and the syrup has thickened slightly, then transfer the orange zest and syrup to a bowl set over ice to cool completely.

Once cool, remove the zest from the syrup and reserve. Syrup can be saved for another use such as sweetening iced tea, or discarded.

To serve, remove the parfait from the refrigerator.

Place a small pinch of the candied orange zest over the top of each parfait and serve.

Equipment List

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