Sunday, January 9, 2011

chocolate orange mousse (grand marnier)

This actually did take only 5 minutes. Next time I might try a more milk chocolate version, but this was delicious.

Chocolate Mousse

Makes 4 X 4-ounce servings

* 265 grams (9.35 ounces) good quality bittersweet chocolate (70% cocoa solids), coarsely chopped
* 240 ml (1 cup) water
* 4 tablespoons caster (superfine granules) sugar, optional
* 1 tablespoon liqueur (Grand Marnier, Baileys, Frangelico), optional (reduce water by 1 tablespoon if using)

1. Fill a large bowl with ice and water. Set a slightly larger bowl on top of this water and ice filled bowl. The bottom of the larger bowl should touch the iced water, set aside.
2. In a medium-sized saucepan combine together the chocolate, water, sugar (if using) and liqueur (if using). Set the saucepan over medium heat, stirring occasionally, until the chocolate has melted.
3. Pour the chocolate mixture into the top bowl. Whisk with a wire whisk or an electric hand-held mixer until thick. Keep an eye on the texture of the mixture as you’re whipping (do not over mix), if you whisk too much you run the risk of the mousse becoming grainy. If the mixture becomes grainy, transfer the mixture back to the saucepan and place back over the heat. Heat the mixture until half of the mixture has melted and then transfer back to bowl and whisk again briefly.
4. Divide evenly among serving cups and enjoy.

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