CHOCOLATE MOUSSE SURPRISE
|Occasion||Birthday Party, Christmas, Valentines day|
|By author||Tara Deshpande|
"Please consult your doctor about any health restrictions or allergies before enjoying this recipe."
- 9 Large egg yolks
- 1 cup (7ounces) sugar
- Zest of ½ orange, removed with vegetable peeler
- 3 package (4 ounces each) sweet cooking chocolate, broken into pieces (I prefer maillard’s but German sweet will be satisfactory)
- 3/4 cups (1-1/2 sticks) unsalted butter, melted and sizzling hot
- 1 tablespoon plus 2 teaspoons orange liqueur, divided
- 9 Large egg whites, room temperature
- Pinch of salt
- 1 pint whipping cream, chilled, divided
- 1/4 cup confectioner’s sugar, divided
|Butter an 8 inch spring form pan. Preheat oven to 350 F; adjust rack to middle of oven. |
Use the metal blade to process the egg yolks and sugar together for one minute until thick and light colored. Transfer this mixture to a small bowl.
With metal blade in place again, add the zest and chocolate to food processor; turn machine on and off several times, then let run until the chocolate is finely and uniformly chopped, stopping the machine as needed to loosen any chocolate stuck between the blade and bowl. With machine running, pour the hot butter through the feed tube and process for 10 seconds. Add the yolk/sugar mixture and 1 tablespoon of orange liqueur; process for 5 seconds.
Beat the egg whites until frothy with an electric mixer. Add salt and continue beating until they are firm and shiny not stiff and dry. Spoon ¼ of whites into the chocolate in the processor bowl; turn machine on and off 4 times. Transfer the chocolate mixture into the whites and fold in gently but thoroughly (fig.9).
Spread half the mixture in a spring form pan (fig. 10), making a slight outer rim to form a shell. Bake for 28 minutes.
Use the metal blade to process ½ pint whipping cream until slightly thickened, about 15 seconds. Add 2 teaspoons orange liqueur and 2 tablespoons confectioners’ sugar and process until thick. Fold gently but thoroughly into the remaining uncooked chocolate mixture. Spread over the baked shell. Freeze the dessert; when frozen, wrap airtight.
To serve, allow to thaw in the refrigerator for 2 to 3 hours. Whip the remaining cream and serve either in a separate dish, spread over surface of dessert or cover with rosettes using a pastry bag and a medium star tube.