(molded mousse)
1/2 lb. semi-sweet chocolate..........................................1/4 cup water
6 egg yolks........................................................................2 sticks butter, room temperature
6 egg whites.....................................................................1/4 cup white sugar
1/4 cup Triple Sec or Grand Marnier (optional)
1 tsp instant coffee (will intensify the deep chocolate flavor)
1/4 cup finely chopped fresh orange rind.......................salt
My garnishes were edible silver glitter, plus green leaves (tube of decorator icing) and a cinnamon red hot. You could also garnish with chocolate dipped mandarin oranges.
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Spray the bottoms of 6-8 large cupcake/muffin cups or an 8" square pan with non-stick cooking spray (preferably buttery).
In top of double boiler (or saucepan over another pan of hot water), melt chocolate with water. Add egg yolks, one at a time, stirring, until well blended. Remove from heat and add butter, 1 TB at a time, stirring. Add Triple Sec, instant coffee and orange rind, and blend well …
In large bowl, beat egg whites with pinch of salt until soft peaks. Add sugar 1 TB at a time and beat until stiff peaks (meringue). Fold chocolate mixture into meringue, GENTLY but thoroughly. Pour and spread the mousse in the sprayed pan(s) and chill overnight.
To unmold: dip pan briefly into warm water; put a chilled plate over the pan and invert. If you used the square pan, you can cut shapes out with a thick, sharp cookie cutter.
Serves 6-8 …..
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