This classic mousse au chocolat is the perfect chocolate dessert to top off your festive, holiday dinner!
- 250 grams of dark chocolate (broken up)
- 4 eggs, separate yolks from egg whites
- 1 tablespoon of white sugar
- 50 grams of butter (softened at room temperature)
- 2 teaspoons of Grand Marnier liquor
- Zest of orange (optional)
Prepare a double boiler by filling one medium size pot with one-third water and bringing to boil. Reduce heat to low. Place a smaller casserole over warm water inside larger pot.
Place broken chocolate into small pot and stir to melt it gently. Add the 2 teaspoons of Grand Marnier liquor and mix in. For an extra touch, grate orange skin to create a zest and add to chocolate.
Break and separate the egg yolk from whites into separate bowls. Try to put egg yolks into the serving bowl you will use for mousse.
Add tablespoon of sugar and whisk it into egg yolk. Add the 50 grams of butter, cubed, and whisk everything together briskly.
Add the chocolate mixture and whisk together. When egg/chocolate mixture is less hot, place the bowl in fridge to allow cooling. Leave in cold for at half an hour before next step.
Beat the egg whites with a mixer until soft peaks rise. For best results, make sure whites are room temperature before beating.
Take one ladle full of stiff whites and beat into chocolate mixture. Fold the rest of the egg whites into chocolate and yolk mixture. Gently mix together and then place back into fridge for at least 4 hours before serving.