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Janet Madge
UK August 2008
Walnut Grove Recipes
White Chocolate and Orange Mousse
Serves 3
- 220g white chocolate
- 250ml cream
- zest of 1 orange plus orange for segments
- 2 egg yolks
- 25ml Grand Marnier or triple sec
- 50g dark chocolate, to grate as garnish
Method
1. Place chocolate in a bain-marie (bowl over the top of a saucepan with boiling water) until it is melted.
2. Take the egg yolks and Grand Marnier and whisk over a bain-marie until fluffy and pale in colour - remove from heat. This is a sabayon.
3. Finally, zest the orange and add to the sabayon, mix well and then fold into the melted white chocolate.
4. Whip the cream in a clean bowl until softly peaking, and fold into the white chocolate mixture.
5. Pour into the glasses you want to serve them in, and chill for at least two hours.
6. To serve, segment your orange (peel so there is no pith, and carefully slice the segments following the lines around each segment). Place a couple of segments on the top of the mousse, and finely grate a little dark chocolate over the top to finish.
Serving Suggestions
This is lovely served with ginger biscuits, either homemade or bought.
Advanced Preparation
These can be made up to 2 days ahead of time if you wish, put it into the glasses you want to serve it in and keep it refrigerated. Garnish with orange and dark chocolate just before serving.
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