Ingredients
- 6 ounces good semisweet chocolate, chopped
- 2 ounces good bittersweet chocolate, chopped
- 1/4 cup orange liqueur (recommended: Grand Marnier)
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 8 extra-large eggs, at room temperature, separated
- 1/2 cup plus 2 tablespoons sugar
- Pinch kosher salt
- 1/2 cup cold heavy cream
- Whipped Cream, recipe follows, for decoration
- Mandarin oranges, drained, for decoration
Directions
Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
Whipped Cream:
- 2 cups (1 pint) cold heavy cream
- 2 tablespoons sugar
- Dash pure vanilla extract
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
Whipped Cream:2 cups (1 pint) cold heavy cream2 tablespoons sugarDash pure vanilla extract Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
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By astansbury
on January 16, 2013
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Another huge winner for the Barefoot in Paris series! My whole family loved this mousse! I have done my share of baking and had no problems at all. I can see how people would have trouble because the attatchments that need to be used are important to the success of the recipe. I followed it exactly except I did take other reviewers advice and stir in the butter while the chocolate was warm. Good call, that is important or like people said the butter will congeal. I had no trouble folding in the egg whites, beat them until firm and did it very gingerly. It makes the mousse very airy and light, a perfect mousse texture. I served it without letting it set in the refrigerator and it was great. Also, the amount of grand marnier that is added is such a nice touch, I would not change a thing, a slight hint of orange. Definately not overpowering at all! Wonderful! Thanks Ina!
By Sweet Chili
New York, NY
on September 10, 2012
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I want to shout a loud thank you to ivetaJ of Vancouver for posting her comments back on 8-26-11. I too was impatient about whipping the egg whites and I also folded the egg whites and whipped cream into the chocolate mixture a little too quickly, I guesss, because I got a soupy mix and not a velvety mix. I also served this up in expresso cups for sipping. It was sooooo chocolate heavy. I learned a lot by attempting this recipe as I am still a newbie with the paddle attachment of the mixer thingy but I had a lot of fun and my dinner guests appreciated by attempt. They rated this dessert good but not great. I suggest that viewers of the TV Show study the online recipe carefully before beginning work on this. The step where Ina must stop and clean up the mixing bowl to begin the mix of the egg whites was omitted on TV and caused me to wonder just what she was folding and mixing into what! LOL! BTW, do NOT leave out the Grand Marnier! Good luck!
By ernstx6_11499512
Puyallup, WA
on June 05, 2012
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This was a great mousse. I served it to my wine tasting club and got great compliments. 3 of the compliments came from restaurant owners. Very fluffy and they loved the orange liquor i used
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