Brint: You know what would help you sort through these important issues?
Ridiculously Good-Looking Male Models, in unison: ORANGE MOCHA FRAPPUCINO!!!
– quote from Zoolander, one of my favorite movies
Ok, so this isn’t a frappucino, because who needs the brain freeze in this weather? But, maybe Derek, Brint, and the rest of the ridicously good-looking male models were on to something. If you’re pondering a big decision or are conflicted about something, don’t you think having an orange mocha treat would help you think more clearly? Well, I think this Orange Mocha Mousse definitely would. Not only because of the yummy combination of flavors, but did I tell you there’s also booze in here? Well, just a couple of tablespoons of orange liqueur, but you’re making it, so nobody will know if your hand slips while pouring the booze in and you “accidentally” put more in than the recipe calls for.
Anyway….on to the ridiculously delicious-tasting mousse!
There are many ways to make mousse. Some are made with eggs and butter, while others are made with whipped cream. To me, classic chocolate mousse is made with raw eggs; egg whites are whipped to soft peaks and folded into the mixture of chocolate, egg yolks and a bit of sugar. It is the whipped egg whites that give this mousse the distinctive light and frothy consistency of mousse. I prefer egg-based mousse over those that use whipped cream because, while it results in a creamier consistency, it dilutes the rich, dark chocolate flavor.
Besides being absolutely delicious, chocolate mousse remains a classic because of its simplicity. It is made of only a handful of ingredients – chocolate, eggs, and, perhaps, some type of flavoring like a liqueur, so use the highest quality you can. In this version, I added espresso and Grand Mariner to create my twist on this classic.
So next time you’re looking for a quick and simple dessert that packs big flavor in a small package, give this recipe a try.
This post is dedicated to all Zoolander fans. P.S. Don’t go getting into a gasoline fight!
Orange Mocha Mousse
Yields six 3-ounce servings
4 eggs*, separated
3 tablespoons sugar, preferably Bakers Sugar or caster sugar (Do not substitute powdered sugar), separated
8 ounces good-quality dark or milk chocolate, roughly chopped
3 ounces hot espresso or strong coffee
zest of 1 medium-sized orange
1 to 2 tablespoons Grand Marnier, or other orange liqueur, to taste (Orange juice is a good substitute)
Whipped cream, for garnish
Additional orange zest, for garnish
*RAW EGG WARNING
Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Beat the egg whites , starting at slow speed and gradually increasing speed, until soft peaks form. Whisk in 1 tablespoon of sugar. Set aside.
Place chocolate and remaining 2 tablespoons of sugar in a heat-resistant bowl and pour the hot espresso or coffee and stir until chocolate is melted. (If chocolate isn’t melting completely, microwave the chocolate in 15-second increments or place bowl over a pot of boiling water until melted.) Stir in orange zest and Grand Marnier.
Mix the egg yolks quickly into the melted chocolate until combined. Gently whisk in a third of the egg whites. Fold in the rest of the egg whites very gently until white streaks of egg have disappeared. Do not overmix.
Pour into serving dishes and refrigerate for six hours, until set.
Serve with whipped cream and orange zest.
© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.