Chocolate Mousse was first known as “mayonnaise de chocolat” – and, even more interesting, was created by world-renowned French post-Impressionist painter Henri Toulouse-Lautrec, in the late 19th century. Although primarily famous as a bohemian artist, Toulouse-Lautrec was also an experienced cook who found time to build up quite a collection of favorite recipes he either created or adapted. Today, chocolate mousse has become a classic, traditional, but still versatile, dessert.
Tips:
- Use good quality dark chocolate as the main ingredient. Additional dark chocolate or cocoa powder can be used as garnish.
- A potato or vegetable peeler works nicely to easily peel thin strips of the orange skin. The pith (white part of the orange) is bitter so take care to peel the skin as thinly as possible. This recipe only uses the skin. The fruit of the orange can be used in salad, smoothies, other recipes, or eaten as it is.
- The reserved 2 oz. chocolate can be shaved with the vegetable peeler, grated with a micro plane or finely chopped with a knife to use as decoration/garnish.
Luxurious Chocolate Mousse with a Kiss of Orange
Ingredients
Instructions
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Using a vegetable peeler, peel thin strips of both oranges. Save the fruit of the orange for another use.
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In a medium bowl, add 1-1/4 cups cream. Add the orange peels and stir to completely coat the orange peels.
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Add the orange peel and cream mixture to a heavy saucepan. Heat over low heat.
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Add sugar, stirring occasionally.
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Once cream mixture begins to boil, remove from heat.
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Cover with foil and allow to rest for 2-3 hours to allow the orange flavor to infuse the cream mixture.
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Chop 14 oz. of chocolate into small pieces. Place in to a double boiler and add the remaining 3/4 cup of cream. Melt over boiling water, stirring as chocolate begins to heat.
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Once chocolate is completely melted, let it cool several minutes.
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Add liqueur and stir, allowing it to mix evenly. Cool chocolate mixture completely.
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When the cream mixture is completely cooled down and the orange flavor has been completely absorbed, strain the cream into a medium bowl.
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Discard orange peel solids.
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Combine cream and chocolate mixtures.
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Place the chocolate mixture in the refrigerator for an hour.
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Line small round cake rings with foil or parchment paper for easy removal.
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Add chocolate mousse mixture to a pastry bag.
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Pipe into cake rings. Place filled rings in the freezer for an hour.
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If rings are not available, mousse mixture can be piped directly into serving dishes.
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Remove from freezer.
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Use a thin knife to remove the mousse from the rings.
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Decorate/garnish with reserved chocolate, cocoa powder, caramelized orange, orange zest, or similar as desired.
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Enjoy!
