Adapted from Barefoot in Paris by Ina Garten
Serves 8
6 oz semi-sweet chocolate, chopped
2 oz bitter-sweet chocolate, chopped
1/4 cup Grand Marnier liqueur
1/4 cup water
1 tsp vanilla extract
1 tsp finely grated orange zest
1 1/2 sticks unsalted butter, room temperature
10 large eggs, room temperature, yolks and whites separated
1/2 cup plus 2 Tbl sugar
pinch of kosher salt
1/2 cup whipping cream
whipped cream, sliced orange segments and thinly-sliced orange zest, for garnish
Combine the semi-sweet and bitter-sweet chocolates, the Grand Marnier, hater and vanilla in a heat-proof bowl. Place over a pot of simmering water, and stir frequently until the chocolate melts and the mixture is smooth. Cool completely to room temperature. Then add the orange zest and butter and stir until well combined.
Place the egg yolks and 1/2 cup of sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on high until thick and fluffy and pale yellow, about four minutes. With the mixer running on low speed, add the chocolate mixture. Mix until combined, then transfer to a large mixing bowl.
Place 1 cup of the egg whites (You wont need all of the egg whites - save or discard the rest.), the salt and 1 Tbl sugar in a clean bowl of the electric mixer, fitted now with the whisk attachment. Whisk on high speed until the egg whites come to stiff peaks. Whisk half of the egg whites into the chocolate mixture. Then using a rubber spatula, fold in the rest.
Again using the electric mixer and whisk attachment, whip the 1/2 cup heavy cream and the remaining 1 Tbl sugar until thick and fluffy. (There’s no need to clean the bowl or whisk before whipping the cream.) Fold the whipped cream into the chocolate mixture.
Pour the mousse into eight individual dishes. Chill in the refrigerator, at least two hours. Before serving, garnish with whipped cream (recipe below), sliced orange segments and thinly-sliced orange zest.
For the whipped cream:
1 cup heavy whipping cream
1 Tbl sugar
1 tsp vanilla
Whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two). Add sugar and vanilla and whip to firm peaks (The point formed in the cream will stand straight up and not fall over).
