Chocolate Mousse with Orange

For the chocolate mousse with orange, first bring a small saucepan with some water to the boil and reduce heat.

Finely chop the couverture and melt in a small bowl over the steam, stirring constantly. Set aside.

Place eggs, yolks, sugar, vanilla sugar, a pinch of salt, and orange zest in a whisking bowl (metal bowl). Beat over steam with a hand mixer until very fluffy. The mixture is ready when you puff a little firmly on a wooden spoon to test and the resulting waves remain fairly stable (pull off to rose). Place bowl in a cold water bath and continue mixing until mixture is cold.

Beat whipped cream until semi-stiff (still a bit creamy).

Whisk the melted couverture into the egg mixture, whisk in a third of the whipped cream and then carefully fold in the remaining cream. Finally, mix in the Grand Marnier, if desired.

Pour into molds or leave in the bowl (to cut out dumplings) and chill the chocolate mousse with orange in the refrigerator for at least 5 hours.

Preparation Tip:

Serve the chocolate mousse with orange, for example, decorated with berries.

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