Serves 4
Ingredients
- 6 medium free-range eggs
- 200 g good quality dark chocolate (at least 70% cocoa)
- 1 orange
- Florentines or almond tuiles to serve
Method
- Break up the chocolate into pieces and place in a bowl with a tablespoon of water. Melt either in the microwave or over a bain-marie. Allow to cool a little.
- Meanwhile, separate the eggs. Beat the yolks and stir into the cooled melted chocolate until the mixture is shiny and silky.
- Grate the zest of the orange and add to the chocolate mix along with the juice. Stir well.
- Whisk the egg whites into stiff peaks using an electric whisk.
- Gradually fold the egg whites into the chocolate-orange mixture. Spoon the mousse into ramekin dishes and chill for at least four hours until firm.
Serve with Florentines or almond tuiles and a glass of chilled Triple Sec or Cointreau.
Bon appétit!
Susan Turbie 