Chocolate Mousse With Blood Orange

Chocolate Mousse With Blood Orange

Serves 4

1 blood orange
3 tablespoons “fresh” blood orange juice
7 oz. “finely chopped” semisweet chocolate
4 large eggs separated (room temperature)
Pinch Fleur de Sel salt (or salt)
A few drops of vanilla extract

Separate the eggs into two small bowls. Bring a pan of water to a slight simmer. In a heatproof bowl, combine the chocolate, water, zest from the entire orange, and orange juice. Set the bowl over the simmering water and heat (stirring slightly) until the chocolate is close to being fully melted. Take the bowl off the heat and continue to stir until the chocolate becomes smooth. Now, set the bowl aside and allow it to cool close to room temperature.

Combine the vanilla, salt, and egg whites in a mixing bowl for a stand mixer. Use the whisk attachment to whip up the mixture at medium-high speed. The goal is to form stiff peaks that are both thick and smooth.

Add the egg yolks to the cooling chocolate and slightly stir. Use a spatula to fold gently in (⅓ at a time) the whipped egg whites. The mixture will begin to lighten up. Keep folding in the egg whites until the entire mixture is dark or without any visible streaks of the egg whites.

The Mousse may be portioned into 4 or 2 individual serving dishes. Each dish must be covered with plastic wrap and refrigerated for 3 to 3½ hours.

Diva Tips:

• Add a dollop of whipped cream to the top of each serving with a fresh mint leaf or candied orange slice (or both).

• Not a fan of citrus or orange? Leave out the orange zest and substitute 3 tablespoons of water for the orange juice.

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