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Orange and Dark Chocolate Mousse

2egg yolks
1/2 cuporange juice
1/4 cupgranulated sugar
1 cup plus ½ cupheavy cream, divided
Zest of 2 orangesgrated with a fine rasp grater such as a Microplane
4 ouncesdark chocolate, chopped
1/4 cupwater
1/4 cupsugar
Zest of two orangesremoved with a citrus zester into long strands, or removed with a vegetable peeler and cut into thin strips
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Orange and Dark Chocolate Mousse - 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

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Orange and Dark Chocolate Mousse - Instructions Continued

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.

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Orange and Dark Chocolate Mousse - Instructions Continued

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.

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Orange and Dark Chocolate Mousse - Instructions Continued

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.

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