Friday, June 02, 2006

Chocolate Mousse a la Fleur d'Oranges

Chocolate Frangipani  Mousse

Unfortunately no fascinating account or entertaining anecdote accompanies this post. This simply is my first ever attempt at mousse and so far it has been a successful venture without too many hiccups. My stockpile of chocolate is slowly dwindling away and so far I have made two other recipes with it and it appears that another chocolate shopping spree is on the horizon.

I adapted a Chocolate and Orange-Liqueur Mousse recipe from Australian Gourmet Traveller’s book Chocolate, but rather than using Cointreau or an orange-flavoured liqueur, I used orange-flower water instead. The result, a more subtle aromatic orange taste, rather than a more intense alcoholic flavour. So here I bring to you my first, of many I am sure, Chocolate Mousse a la Fleur d'Oranges.

Chocolate Mousse a la Fleur d'Oranges
(adapted from Gourmet Traveller, Chocolate)

250g dark coverture chocolate, finely chopped
100g unsalted butter, finely chopped
2 tsp orange-flower water
1 tsp vanilla extract
8 egg yolks, at room temperature
100g caster sugar
5 egg whites

Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir well until smooth and glossy. Remove from heat and whisk in orange-flower water and vanilla.
Whisk egg yolks and sugar until thick and pale, then gradually pour in chocolate mixture and whisk until well combined.
In another bowl, whisk egg whites until stiff peaks form. Gently fold half the egg whites into chocolate mixture until just incorporated, then repeat with remaining mixture. Spoon into ceramic dishes, cover and refrigerate for at least 6 hours or ideally overnight until set.
Serve chocolate mousse topped with double cream and chocolate shavings.

Makes 8 serves.

NOTE: The mousse will keep, covered, in the refrigerator for up to 3 days. Also I have noticed that not a lot conventional supermarkets will stock Orange Flower Water, I bought mine from Aboutlife in Balmain.

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