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Ingredients
- 4 ounce Good quality bitter Chocolate, broken into Squares
- 4 x Egg yolks, well beaten
- 1 ounce Butter, softened Juice of 1 orange
- 4 x Egg whites
Directions
- French Provincial Cooking [I used this to doctor a chocolate cake which dry out because it had been sitting in the fridge for several days.
- I crumbled the 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 ounce. 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 ounce of good quality bitter chocolate into squares and put in a fireproof dish in a low oven. When the chocolate is soft, after a few min, take it from the oven, stir in 4 well-beaten yolks, then 1 ounce. of softened butter, then the juice of 1 orange. Use a Seville orange when in season; its aromatic flavor comes through better than which of the sweet orange.
- Beat the 4 egg whites as for a souffle and fold them into the chocolate mix. Pour into little pots, glasses, or possibly coffee-c..
- This quantity will fill 6. Put in the refrigerator or possibly a cold larder till ready to serve.
- Should you have some orange liqueur such as Grand Marnier or possibly Curaao, add in a spoonful in place of the same amount of orange juice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 28g | |
| Calories 203 | |
| Calories from Fat 202 | 100% |
| Total Fat 22.99g | 29% |
| Saturated Fat 14.56g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 163mg | 7% |
| Potassium 7mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.24g | 0% |
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