Chocolate and Orange Mousse
Prep Time
Cooking Mode
5 Large Oranges, divided
¼ Cup Unsalted Butter
2 Terrys Dark Chocolate Orange, divided
4 Room Temperature Large Eggs, whites and yolks separated
¾ tsp Cream of Tartar
¼ Cup plus 2 Tbsp Sugar, divided
2 Cups Cold 35% Whipping Cream, divided
½ tsp Vanilla Extract
5 Large Oranges, divided
¼ Cup Unsalted Butter
2 Terrys Dark Chocolate Orange, divided
4 Room Temperature Large Eggs, whites and yolks separated
¾ tsp Cream of Tartar
¼ Cup plus 2 Tbsp Sugar, divided
2 Cups Cold 35% Whipping Cream, divided
½ tsp Vanilla Extract
Directions
1Wash and dry the oranges. Cut 4 of the oranges in half. Using a spoon scrape and scoop out the orange and pith, reserve the orange pulp for juicing/baking/snacking if desired. Rinse off the orange cups and pat dry. Arrange the orange cups in a muffin tray to help stabilize them and set in the fridge to cool.
2Reserve 8 segments of Terry's Chocolate Orange for garnishing. Melt the butter and remaining Terrys Chocolate Orange over a gently simmering double boiler stirring occasionally. Whisk in the egg yolks one at a time, mixing until smooth after each addition. Set aside.
3Meanwhile, using a stand mixer with a whisk attachment, whip egg whites on medium high speed until foamy. Add the cream of tartar and whip to soft peaks. Slowly whip in ¼ Cup (60 ml) of sugar and continue whipping to stiff peaks. Using a rubber spatula, gently fold 1/3rd of the egg white mixture into the chocolate mixture until uniform, keeping as much volume/air as possible. Repeat for remaining egg whites. Set aside.
4Using a stand mixer with a whisk attachment, whisk 1 ½ cups (375 ml) of the heavy cream on medium high speed until it begins to thicken. Add the remaining 2 Tbsp (30 ml) of sugar and the vanilla extract. Continue whisking until the cream holds stiff peaks. Using a rubber spatula, fold 1/3rd of the whipped cream into the chocolate mixture. Making sure it's fully incorporated without over mixing. Repeat for remaining whipped cream.
5Transfer the mousse to a piping bag with a plain tip. Pipe the mousse into each of the orange cups finishing each with a swirl. Loosely cover and refrigerate until set, approx. 2 hours.
6To Serve; Whip the remaining ½ cup (125 ml) of cream to stiff peaks and place a small dollop in the center of 8 small dessert plates. Set a Terry’s Chocolate Mousse filled orange half on the cream to help steady it in place. Top each chocolate mousse with a dollop of the whipped cream. Garnish with a slice of Terry’s Chocolate Orange and a sprinkle of fresh zest from the remaining orange. Serve.
Tips
1
Add a spring of fresh mint and a light dusting of icing sugar to elevate your plating presentation.
2
Mousse can be made up to 1 day ahead of time. Cover with plastic wrap and keep refrigerated until you’re ready to garnish and serve.
Disclaimer
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Personal Note
Personal Note
