Jaffa Chocolate Mousse
A big bowlful of this orange chocolate mousse makes for wonderfully easy entertaining. You could make this in individual containers, or the recipe can easily be halved for smaller groups. This recipe contains raw egg so may be best avoided for anyone who is pregnant or immune compromised.
Ingredients
200g dark chocolate (65-70% cacao)
1 Tbsp butter
4 eggs
50g caster sugar
1 tsp orange blossom water (optional)
2 Tbsp Cointreau, or other orange liqueur
250ml cream, plus extra for serving
50g icing sugar
Sliced, peeled oranges to serve
Method
Grate around 50g of the chocolate for garnishing and set aside until ready to serve. Melt the remaining chocolate with the butter and set aside to cool slightly. Separate the eggs, putting the yolks in one large bowl and the whites in another.
Using an electric beater, whisk the egg yolks with the sugar and orange blossom water until thick and a pale cream in colour. Fold the yolk mix and the Cointreau through the melted chocolate.
Whisk the egg whites to firm peaks and gently fold them through the chocolate mix in thirds. Whisk the cream and icing sugar until thickened, then fold through the mix until just combined. Pour or spoon into a large serving bowl. Cover and refrigerate overnight.
Just before serving, scatter the grated chocolate over the mousse. Whip extra cream to serve alongside with the fresh orange slices.