Using 55% dark chocolate will stop the mousse from setting hard in the fridge. If you want to use a darker chocolate, I would recommend you add an extra egg and 30ml of fresh double cream to the original recipe. You can also change its flavour by adding a few drops of mint or coffee extract instead of the orange peel. Or just enjoy it plain.
Ingredients
- 180 g 55% dark chocolate
- 120 ml fresh double cream
- 30 ml semi-skimmed or full fat milk
- 1 orange zest (peeled)
- 20 g soft butter
- 3 medium eggs
- 20 g caster sugar
How to Make It
- Chop the dark chocolate and put it in a large bowl.
- In a pan, bring the cream, milk and orange zest to the boil, and pour it over the chocolate through a sieve. Stir with a spatula until the chocolate is completely melted.
- Dice the soft butter and stir it into the mix.
- Whisk the 3 egg whites and caster sugar to firm peaks and add the 3 egg yolks at the end.
- Incorporate one-third of the egg mix to the chocolate, making a circular movement from the bottom upwards with the spatula in one hand, and giving a quarter turn to the bowl with the other. Then fold in the remaining two-thirds of the egg mix.
- Fill the 6 individual dishes and set them in the fridge for a minimum of 2 hours. Take them out of the fridge 15 minutes before serving.
