Chocolate Mousse with Orange Zest

Miso Oat Porridge

Serves 6.

6 ounces (180g) of dark chocolate
4 egg whites
2 egg yolks
⅔ cup (100g) of sugar
½ cup (120cl) of whipping cream
the zest of one orange
½ cup (120cl) of whipping cream (optional)
2 tablespoons of sugar
1/2 cup of raspberries (or strawberries)
peach blossoms (or other flowers for decoration)

Cut the chocolate in squares. Warm the light cream in a pan until it simmers and pour over the chocolate. Whisk until the cream melts the chocolate. Add the orange zest.

Separate the egg yolks from the egg whites. Whisk the yolks with the sugar until smooth. Add the chocolate mixture.

Whisk the egg whites with an electric mixer until firm. Slowly and gently incorporate the egg whites to the chocolate without breaking the egg whites.

Whip up some cream (my secret to whipping cream fast: choose full fat whipping cream, put it the fridge until the last minute and keep all your utensils in the freezer ­ your bowl and the whisks of your electric mixer. Once you’re ready, take everything out and your cream should reach perfection in a few minutes). Sprinkle a little bit of sugar in the cream when it’s almost whipped.

Fill up some Mason jars halfway with the chocolate mixture, then with one thin layer of whipped cream, followed by more chocolate mixture. Refrigerate for 3 hours or overnight. Right before serving, decorate the chocolate mousses with a few raspberries and flowers.

Note: this chocolate mousse contains raw eggs and is not suitable for everyone.

Print