Classic Chocolate Orange Mousse

Simple, decadent and a French classic. Grand Marnier adds depth of flavor and a subtle sunny lift of orange. I don’t make this rich dessert too often, but when I do, I’m reminded of the French cooking class that I took as a child from Madame Tuttle who spent several years living in France. Her class was my first exposure to a “mousse au chocolat” and French cooking… I was hooked. I believe food memories hold strong links to our past and can bubble up unexpectedly when one tastes a familiar flavor. Chocolate mousse is a happy memory for me.

Classic Chocolate Orange Mousse 

serves 8 to 10

(adapted from Ina Garten's recipe in Barefoot in Paris)

6 ounces good semisweet chocolate, chopped 

2 ounces good bittersweet chocolate, chopped

1/4 cup Grand Marnier liqueur

1 teaspoon vanilla extract

12 tablespoons unsalted butter, at room temperature

8 eggs at room temperature, separated

1/2 cup plus 2 tablespoons sugar

pinch of kosher salt

1/2 cup cold heavy cream

In a pan over low heat, combine the two chocolates, Grand Marnier, 1/4 cup water and the vanilla.  I like to use a double boiler for this so that the chocolate is not over direct heat. Watch carefully and stir while melting chocolate.  Let cool.  Stir in the butter until combined.

In an electric mixer with the paddle attachment, beat on high speed the egg yolks and 1/2 cup sugar for 3 minutes until thick and pale yellow.  With the mixer on low speed, pour in the chocolate mixture.  Transfer to a large bowl.

In a CLEAN bowl of the electric mixer with the whisk attachment, beat 1 cup of the egg whites, pinch of salt, and 1 tablespoon of the sugar until firm but not dry. 

Whisk half of the egg whites into the chocolate mixture and then fold in the rest with a rubber spatula.

Whip the cream and remaining tablespoon of sugar until firm in the same bowl with the whisk attachment (no need to clean it off first.)  Fold the whipped cream into the chocolate mixture.  Spoon into individual dishes or one 8-cup serving bowl.  Cover and chill.  Serve with orange zest and some whipped cream.