Dean shares recipe for 5-ingredient Orange Chocolate Mousse

Cooking with Dean
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WGN Entertainment Reporter Dean Richards shares two social distancing comfort food recipes.

Dean shares an easy recipe for Orange Chocolate Mousse.

PLEASE NOTE: “Pasteurized eggs” are included in the original recipe. Dean reached out to the American Egg Board for guidance if you do NOT have pasteurized eggs…

Ingredients:

  • 8 ounces bittersweet chocolate chopped fine
  • 2 large pasteurized eggs plus 2 large yolks
  • 1/4 cup packed (1 3/4 ounces) light brown sugar
  • 1/2 teaspoon grated orange zest
  • 1 cup heavy cream
  • 3 tablespoons Grand Marnier

Before you begin:

For a nonalcoholic version of this dessert, substitute orange juice for the Grand Marnier. Garnish the mousse with whipped cream and chocolate shavings or orange zest, if desired.

Instructions:

  • Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Let cool for 5 minutes.
  • Process pasteurized eggs and yolks, sugar, and orange zest in blender until foamy and lightened in color, 30 to 60 seconds. Add cream, Grand Marnier, and chocolate and process until completely combined and slightly thickened, 30 to 60 seconds.
  • Divide mixture evenly among 6 ramekins or serving glasses (scant 1/2 cup each). Cover with plastic wrap and refrigerate until cold and set, at least 3 hours or up to 2 days. Uncover and let sit at room temperature for 10 minutes before serving.

Revised instructions from American Egg Board if you do NOT have pasteurized eggs:

  • In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, beat together the eggs, egg yolks, brown sugar, orange zest and heavy cream.
  • Cook over low heat, or over simmering water, stirring constantly until the mixture reaches 160F. Remove from heat, and immediately stir in the chopped chocolate until melted. Place the saucepan, or bowl, in ice water and stir constantly until the mixture has cooled, about 3 to 5 minutes.
  • Pour into blender container and process until thickened, about 30-60 seconds.  Add Grand Marnier, or orange juice, if desired, and process another 10-15 seconds.
  • Divide mixture evenly among 6 ramekins or serving glasses (scant 1/2 cup each). Cover with plastic wrap and refrigerate until cold and set, at least 3 hours or up to 2 days. Uncover and let sit at room temperature for 10 minutes before serving.

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