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Dark Chocolate-Orange Mousse

This recipe is adapted from one I encountered during a course I took with pastry chef Nick Malgieri.

Makes 6 to 8 servings

8 ounces semisweet chocolate

4 1/2 tablespoons butter

4 egg yolks

1/4 cup sugar

2 fluid ounces Grand Marnier

1 and 1/2 cups heavy cream

Cut the chocolate finely and place in a bowl over simmering water. Add butter. Melt together over low heat. Remove from heat and cool.

Combine egg yolks, sugar and Grand Marnier in a mixing bowl. Place over gently simmering water. Beat until thick with a hand whisk. Remove from heat and beat in an electric mixer with whisk attachment on medium speed until cold and thickened.

Beat cream until it holds its shape. Fold chocolate into beaten yolk mixture. Fold cream into chocolate mixture. Chill in the refrigerator for at least 2 hours, then serve.

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