CHOCOLATE JEZEBEL MOUSSE (Chocolate & Orange Mousse)

by Chef Scotty


RISE AND SHINE  KAUT 43 OKC

1.26.16

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Lacey loves dark Chocolate and Orange together… and because it was just she and I last week on Rise and Shine, Lacey got to pic this week’s In The Kitchen With Scotty segment. I hope you like, Lacey!

 

 

adapted from the Ina Gartner (The Barefoot Contessa) recipe

 

Ingredients:

6 ounces good semisweet chocolate, chopped

2 ounces good bittersweet chocolate, chopped

¼ cup Grand Marnier liqueur or any orange liqueur

1 teaspoon pure vanilla extract

1 teaspoon grated orange zest

12 tablespoons (1½ sticks) unsalted butter, at room temperature

8 extra-large eggs, at room temperature, separated

½ cup plus 2 tablespoons sugar

Pinch of kosher salt

½ cup cold heavy cream

In The Kitchen With Scotty Jezebel Sauce

 

My Jezebel Sauce 

My Jezebel Sauce 


Make:

1. Combine the two chocolates, Grand Marnier, ¼ cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.


2. Place the egg yolks and ½ cup of the sugar in the bowl of an electric mixer fitted withthe paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.


3. Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk ¼ of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.


4. Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Spoon on a good layer of my Jezebel Sauce in to each dish or glass.  Pour the mousse into individual containers or into a large bowl (reserve the Jezebel Sauce on the side if using a large bowl). Chill and decorate with whipped cream and candied orange peel.

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Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty