Milk Chocolate Orange Mousse
- 5 ounces milk chocolate
- 3 ounces semisweet chocolate
- 2 cups chilled heavy cream
- 23 cup egg white (from about 5 eggs)
- 13 cup sugar
- 1 teaspoon freshly grated orange zest
- 1 tablespoon thawed frozen orange juice concentrate or 1 tablespoon Grand Marnier
- In the top of a large double boiler set over barely simmering water, melt the chocolates together.
- Stir well and set aside to cool slightly.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff.
- Keep refrigerated.
- In a clean, dry bowl, whip the egg whites until soft peaks form.
- Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
- Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended.
- Fold in the next 1/3 of the egg whites.
- Fold in the remaining egg whites until just barely combined (the mixture will be streaky).
- Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.
- Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl.
- Cover lightly and refrigerate at least 1 hour or until ready to serve.
milk chocolate, chocolate, cream, egg white, sugar, freshly grated orange zest, orange juice
Taken from www.food.com/recipe/milk-chocolate-orange-mousse-268482 (may not work)