Blood Orange Dark Chocolate Mousse | The Daily Dish

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Blood Orange Dark Chocolate Mousse

2 Comments | Written on February 13, 2013 at 5:00 am , by

Right now everything is red:  Valentines, roses, or boxes of chocolates.  But, what I am most excited about are the bright red blood oranges now in season.  I recently came across them in my local grocery store and was excited to find a way to incorporate them into a recipe!

Keep reading for the recipe!  

I decided to use the fruit two ways in this easy dessert.  It is a classic chocolate mousse, prepared with a bit of the blood orange juice and then topped with a chocolate dipped blood orange wedge.

Blood oranges are a winter fruit, usually available from December through March.  The outer flesh is characterized by a reddish blush or red-streaked flesh.  They tend to be smaller than an average orange with a slightly rougher skin.  The flavor is sweet, and a bit stronger than other oranges.

Blood Orange Dark Chocolate Mousse

8 oz bitter sweet chocolate, divided use, finely chopped

3 large egg yolks*

1/4 cup heavy whipping cream

3 tablespoons blood orange juice

1/4 teaspoon salt

2 large egg whites*

1/8 teaspoon cream of tartar

1/4 cup sugar

1 blood orange, segmented

Whipped cream, for garnish, optional

In a heatproof bowl set over, but not touching, a pan of barely simmering water, stir 6 ounces of the chocolate until melted and smooth.  Remove from the heat and whisk in the egg yolks, whipping cream, blood orange juice, and salt until well blended.

In a clean bowl, using an electric mixer set on medium-high speed, beat the egg whites with the cream of tartar until frothy.  Add the sugar and continue beating until the mixture forms soft peaks.  Fold about one-third of the egg white mixture into the chocolate mixture until no white streaks remain.  Gently fold in the remaining egg-white mixture until well incorporated.

Spoon the mousse into 4 custard cups, dividing it evenly, and refrigerate until well chilled, at least 4 hours or up to overnight.

Melt remaining 2 ounces of chocolate over very low heat.  Dip segments of blood orange into melted chocolate.  Refrigerate until set.

Garnish chocolate mousse with a dollop of whipped cream and a chocolate dipped blood orange wedge.

*If you have any concerns about using uncooked eggs, I suggest buying Safest Choice pasteurized eggs.

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