Elizabeth David's Mousse au Chocolat ˆ l'Orange

* Exported from MasterCook *

Elizabeth David's Mousse au Chocolat ˆ l'Orange

Recipe By : Therese Cruz <MCRUZ@worldbank.org>
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces good quality bitter chocolate -- broken into square
s
4 egg yolks -- well beaten
1 ounce butter -- softened
juice of 1 orange
4 egg whites

French Provincial Cooking [I used this to doctor
a chocolate cake that dried out because itÿ had been
sitting in the fridge for several days. I crumbled the ÿ20
cake and mixed it with the mousse and put them in individual
containers.] E. David writes:
Nearly everyone knows and appreciates the old and reliable
formula for a chocolate mousse-4 yolks beaten into 4 oz. of
melted bitter chocolate, and the 4 whipped whites folded in.
Here is a slightly different version, its faint orange flavor
giving it originality. Break 4 oz
of good quality bitter chocolate into squares and put ÿ20
in a fireproof dish in a low oven. When the chocolate is soft,
ÿ20 after a few minutes, take it from the oven, stir
in 4 well-beatenÿ yolks, then 1 oz. of softened
butter, then the juice of 1 orange.ÿ Use a Seville
orange when in season; its aromatic flavor comes ÿ20
through better than that of the sweet orange.
Beat the 4 egg whites as for a soufflŽ and fold them into the
ÿ20 chocolate mixture. Pour into little pots,
glasses, or coffee-cups. This quantity will fill 6. Put
in the refrigeratorÿ or a cool larder until ready to
serve. Should you have some orange liqueur such
as Grand Marnier or Curaao, add a spoonful in place
of the same amount of orange ÿ20 juice.




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