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Jacques Pépin's Chocolate Orange Mousse with Grand Marnier

Adapted from Jacques Pépin's 'Essential Pépin'

¼ cup sugar
2 egg yolks
100g dark orange chocolate (I used this one from Ten Thousand Villages)
¾ cup cream + an extra ¼ cup if you want to decorate with it
2 tsp Grand Marnier

Method:

Chop the chocolate into small pieces, and place in a double boiler or a bowl overtop a saucepan of simmering water. Make sure the bowl doesn't touch the water. Leave the chocolate until its all melted.

Whip the cream with 1 tbsp sugar, until soft peaks form. If using the extra
¼ cup, whip until soft peask form, then refrigerate it.

Place the egg yolks and the remaining sugar in a bowl, and place the bowl in a saucepan of hot tap water. Whisk for about 3 - 4 minutes, until pale and fluffy and doubled in volume.


Add the Grand Marnier to the yolks and stir. Then pour in the melted chocolate, whisking well, until smooth and creamy. If the chocolate starts to harden while pouring, quickly whisk in a couple tablespoons of the whipped cream, until smooth again.


Using a large spatula, very gently fold in the whipped cream into the egg yolk-chocolate mixture until just mixed, and don't over mix.


Pour into a chilled bowl or serving glasses, and pop into the fridge for at least two hours, until set. Serve with the extra whipped cream, if desired.
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