Chocolate mousse with orange peel,
Last Updated on
ingredients
30 g unsalted butter 135 g chocolate (2cm pieces) 3 pcs fresh egg yolk 1 tbsp rum 300 g whipped cream 3 pcs fresh egg white 45 g sugar 225 g whipped cream 2 tsp orange liqueur (Grand Marnier) 2 tsp orange juice to taste orange zest
progress in the video above
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1.
To start, melt together the butter, chocolate, egg yolks and rum. Blend until the chocolate is melted and the mixture is completely smooth.
2.
In a bowl, beat the cream until a light and fluffy mixture forms.
3.
In another bowl, beat the egg whites to a stiff froth, gradually adding the sugar. The mixture should be soft and fluffy.
4.
Cautiously stir the whipped cream into the melted chocolate. Start with one-third of the whipped cream and whisk well.
5.
Slowly continue to add in thirds at a time until you have added everything.
6.
Pour the resulting foam into serving glasses and place in the refrigerator, at least 1 hour.
7.
Mix together the cream, liqueur, sugar and orange juice until the consistency of the ingredients thickens.
8.
Spoon the mixture gently over the prepared chocolate mousse. Place in the refrigerator before serving, at least 1 hour.
9.
Choose a serving cup no earlier than 10 minutes before serving and gently arrange the chopped candied orange peel on top.
10.
This recipe will only take 5 minutes to prepare using the Titanum Chef Paissier XL food processor! See detailed progress.
11.
Good taste!
