Gently melt the dark chocolate in a large bowl using your favorite method. Since I hate doing dishes, I prefer to use the microwave and use half power, stirring every 15 seconds. If you don’t have a microwave or don’t have the same aversion to doing dishes, you can use a double boiler. Set aside the chocolate to cool slightly.
Add the heavy cream, 1 tablespoon powdered sugar, the vanilla extract and the orange blossom water to a large bowl or the bowl of a stand mixer. Use a mixer to beat the whipped cream until it holds soft peaks. Set aside the bowl or transfer the whipped cream to another bowl if using a stand mixer.
Rinse the beaters and mixing bowl clean. Dry with a clean towel. Add the egg whites and the remaining 1 tablespoon of powdered sugar to a large bowl or the bowl of a stand mixer. Whip until stiff peaks form.
Add half of the egg whites and a scoop of whipped cream to the melted chocolate. Gently fold in until the egg and whipped cream is incorporated. Add the remaining egg whites and gently fold until incorporated.
Set aside about 1/2 cup of whipped cream for garnishing, then add the remaining cream to the bowl with the chocolate. Fold gently until the mixture is marbleized and the whipped cream is still visible.
Spoon into individual serving dishes. Garnish with whipped cream, chocolate shavings, and orange zest. Serve within a few hours of making.
You can make the recipe up to 2 days in advance and refrigerate. You want the mousse to warm up slightly before serving, so pull it out of the refrigerator at least 30 minutes before it’s time for dessert.
Recipe by Tasty Recipes & Fun Stuff for Real Life
Gently melt the dark chocolate in a large bowl using your favorite method. Since I hate doing dishes, I prefer to use the microwave and use half power, stirring every 15 seconds. If you don’t have a microwave or don’t have the same aversion to doing dishes, you can use a double boiler. Set aside the chocolate to cool slightly.
Add the heavy cream, 1 tablespoon powdered sugar, the vanilla extract and the orange blossom water to a large bowl or the bowl of a stand mixer. Use a mixer to beat the whipped cream until it holds soft peaks. Set aside the bowl or transfer the whipped cream to another bowl if using a stand mixer.
Rinse the beaters and mixing bowl clean. Dry with a clean towel. Add the egg whites and the remaining 1 tablespoon of powdered sugar to a large bowl or the bowl of a stand mixer. Whip until stiff peaks form.
Add half of the egg whites and a scoop of whipped cream to the melted chocolate. Gently fold in until the egg and whipped cream is incorporated. Add the remaining egg whites and gently fold until incorporated.
Set aside about 120 ml of whipped cream for garnishing, then add the remaining cream to the bowl with the chocolate. Fold gently until the mixture is marbleized and the whipped cream is still visible.
Spoon into individual serving dishes. Garnish with whipped cream, chocolate shavings, and orange zest. Serve within a few hours of making.
You can make the recipe up to 2 days in advance and refrigerate. You want the mousse to warm up slightly before serving, so pull it out of the refrigerator at least 30 minutes before it’s time for dessert.
Recipe by Tasty Recipes & Fun Stuff for Real Life
Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
Orange Blossom Water
