Recipe courtesy of Food Network Kitchen
Save Recipe Print
Frozen Chocolate Mousse with Orange Liqueur
Total:
50 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
50 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

For the mousse:
For the chocolate shell:

Directions

Make the mousse: Line a 7- to 8-inch bowl with plastic wrap, leaving a 2-inch overhang. Beat 1 cup heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use. Clean and dry the beaters.

Put the chocolate in a large heatproof bowl. Heat the remaining 1 cup heavy cream in a small saucepan over medium heat until hot but not boiling, then pour over the chocolate and stir until melted. Set aside.

Bring 1 1/2 inches of water to a boil in a wide pot; reduce the heat to maintain a gentle simmer. Whisk the egg yolks, 1/2 cup orange liqueur and 1 tablespoon granulated sugar in a medium metal bowl. Set the bowl over the pot of simmering water (do not let the bowl touch the water). Continue whisking, frequently scraping down the sides of the bowl with the whisk, until the mixture is thick, has almost doubled in volume and leaves a trail when you lift the whisk, about 5 minutes. Remove the bowl from the pot. (If the yolk mixture thickens too quickly or starts to scramble, remove the bowl from the pot and let cool slightly, whisking, then return to the pot.)

Put the egg whites and the remaining 3/4 cup granulated sugar in a large metal bowl and set it over the simmering water. Beat on medium speed with a hand mixer until fluffy and shiny, about 3 minutes. Remove the bowl from the pot and continue beating until stiff peaks form, about 4 more minutes.

Using a rubber spatula, fold the egg yolk mixture into the melted chocolate mixture until combined, then fold in the beaten egg whites until combined with some white streaks. (Do not overmix.) Gently fold in the whipped cream until no streaks remain. Fold in the remaining 1 tablespoon orange liqueur. Scrape the mixture into the plastic wrap¿lined bowl. Cover with plastic wrap and freeze at least 6 hours and up to 2 days.

Make the chocolate shell: Combine the chocolate and coconut oil in a medium microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Remove the mousse from the freezer and uncover. Invert onto a platter and gently remove the plastic wrap. Pour the chocolate shell over the mousse and spread with the back of a spoon or a pastry brush to make a thin layer. Return to the freezer until the chocolate hardens, at least 10 minutes. Dust with confectioners' sugar right before serving.

Photograph by David Malosh

Categories:

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Frozen Mojito

Recipe courtesy of Bobby Flay

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Chocolate Truffles

Recipe courtesy of Food Network Kitchen

Chocolate Souffles

Recipe courtesy of Food Network Kitchen

Triple Chocolate Cookies

Recipe courtesy of Bobby Flay

Chocolate Chip Cheesecake Bars

Recipe courtesy of Trisha Yearwood

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Two Chocolate Frozen Mousse

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.