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Chocolate Mousse

Name: Chocolate Mousse
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6
Cuisine: French
Ingredients: 5 oz Semi-Sweet Chocolate; 2 ½ cup Heavy Cream 1 ½ cup for inside the mousse and 1 cup for the toping; 5 Egg Yolks; 2 ounces Kahlua; 2 ounces Grand Marnier or any Orange Liquor; Zest of One Orange; ½ cup Sugar divided in 2 @ ¼ cup; 5 Egg Whites, room temperature

This elegant chocolate mousse recipe features a smooth, creamy texture infused with orange liqueur and topped with whipped cream, ideal for special occasions.

Recipe by Chef Jean-Pierre

From YouTube · Oct 10, 2022

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This elegant chocolate mousse recipe features a smooth, creamy texture infused with orange liqueur and topped with whipped cream, ideal for special occasions.

15 min, estimated

Prep time

8 min

Cook time

4 hrs 43 min, estimated

Total time

Yield

Ingredients

8 ingredients

Adjust servings

Servings: 63 to 12

Ingredients and nutrition update together

Per serving620 kcal

Fat: 48g
Carbs: 50g
Protein: 8g

Whole recipe (6 servings): 3720 kcal

5 oz Semi-Sweet Chocolate
2 ½ cup Heavy Cream 1 ½ cup for inside the mousse and 1 cup for the toping
5 Egg Yolks
2 ounces Kahlua
2 ounces Grand Marnier or any Orange Liquor
Zest of One Orange
½ cup Sugar divided in 2 @ ¼ cup
5 Egg Whites, room temperature

Method

11 steps

Melt chocolate over a double boiler or in the microwave oven and cool slightly.
Whip 2 ½ cups of heavy cream to medium stiff peaks and reserve in refrigerator.
In a stainless steel bowl, whisk together egg yolks, ¼ cup sugar, Kahlua, and Grand Marnier until well blended.
Place the bowl over a double boiler with simmering water and whip until light and thick, about 7 to 8 minutes, until the mixture doubles or triples in volume.
Add the orange zest to the yolk mixture.
Pour the melted chocolate into the whipped yolks and let cool for about 15-20 minutes.
Gently fold in about ¾ of the whipped cream into the chocolate-yolk mixture.
In another bowl, whip egg whites until soft peaks, then add remaining sugar and whip until medium soft peaks (meringue).
Carefully fold the meringue into the chocolate and cream mixture.
Using a pastry bag or spoon, fill glasses with the mousse and refrigerate for 2 to 4 hours.
Top with freshly whipped cream and sprinkle with shaved chocolate before serving.

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