Orange Chocolate Mousse
Adapted from David Lebovitz's adaptation of Julia Child's chocolate mousse featured in Mastering the Art of French Cooking (Knopf).
- 6 oz chocolate wafers, about 70% cocoa
- 6 oz unsalted butter, cut into chunks
- 1/8 c double-strength coffee or espresso
- 4 large eggs, separated
- 2/3 c plus 1 t sugar, divided
- 1/4 c fresh squeezed orange juice
- 1 t water
- pinch of salt
- 1/2 t vanilla extract
- Assemble the ingredients as follows: Fill the largest bowl 1/3 full with ice water. In a heatproof bowl largest enough to fit securely on top of a saucepan (or in the top of a double boiler) combine chocolate wafers, butter and coffee or espresso. Using a bowl small enough to fit in the ice bath but large enough to nest securely on top of the saucepan, add the egg yolks, 2/3 c sugar, orange juice and water. In a fourth bowl large enough to use a hand mixer combine the egg whites and salt.
- Melt the chocolate wafers, butter and coffee (or espresso) together in a double boiler or over a saucepan of lightly simmering water. Once everything has completely melted and the mixture is smooth, set aside, being careful not to get any of the steam in the chocolate mixture.
- Place the bowl with the egg yolks over the simmering water, stirring constantly until it thickens a bit (3-5 minutes). Remove from heat and place in the prepared ice bath.
- Whip the egg whites and salt until it's thick, but not stiff. The whites should hold their shape but still be soft in texture. I strongly recommend using a hand mixer; I tried to do it by hand and it didn't work very well.
- Add the chocolate mixture into the egg yolks, stirring just until they're combined. In 3 equal parts, fold the egg whites gently into the chocolate mixture until completely incorporated. Refrigerate for at least 5 hours, then enjoy!