VELVET CHOCOLATE MOUSSE 

INGREDIENTS:

• 300ml jars of thickened cream 

• 200g dark cooking chocolate 

• ½ cup brown sugar, firmly packed 

• 4 egg yolks 

• 1 tablespoon Grand Marnier 

• 1 teaspoon vanilla 

• 2 teaspoons grated orange rind 

• 60g unsalted butter 

TOPPING 

• 1 orange 

• 1/4 cup water 

• ½ cup sugar 

• ½ cup thickened cream 

• 2 teaspoons Grand Marnier 

VELVET CHOCOLATE MOUSSE RECIPE:

Heat cream in a pan until bubbles form around the edges; do not boil. Place chopped chocolate, sugar, egg yolks, Grand Marnier, orange rind, and vanilla in a blender or processor Pour in hot cream while blending on high speed for about 1 minute. Drop butter in a teaspoonful at a time, and continue to blend until smooth. Pour into 8 small serving glasses, and refrigerate for 1 to 2 hours before serving Top with Grand Marnier cream and Orange Strips. 

Topping: Peel the rind from the orange with a vegetable peeler. Bring a pan of water to boil, add rind, boil for 5 minutes; drain. Cut into thin strips. Combine water and sugar in the pan, stir over heat until sugar is dissolved, bring to a boil, add orange rind, and cook until rind is transparent; about 4 minutes. Remove the rind from the pan, and place on aluminum foil until cool. Beat cream and Grand Marnier until thick. 

Serves 8.

Also Read: COCONUT MOUSSE WITH APRICOT SAUCE