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Mousse au chocolat with orange scent

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Ingredients for 6 servings:

  • 4 eggs (very fresh)
  • 1 packet of vanilla sugar
  • 250 g semi-sweet chocolate
  • 250 ml whipped cream
  • 40 ml orange liqueur, (Cointreau)
  • 1 orange(s) , (only the zest of the peel)
  • 1 pinch of salt
  • Mint, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 30 minutes

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the cream until stiff peaks form. Beat the egg yolks with the vanilla sugar until very foamy. Stir in the orange zest and orange liqueur. Melt the chocolate in a double boiler and stir into the egg mixture while stirring. Carefully stir in the stiff peaks, then the stiff peaks, in portions. Refrigerate overnight to set. To serve, scoop out the dumplings and garnish with mint leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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