Ingredients
- 6 egg yolks
- ½ cup caster sugar
- 2 Tbsp Grand Marnier
- 200g dark chocolate, melted
- 600ml thickened cream
- 300g icing sugar
- 200g almond meal
- 2 egg whites
- 1 cup hot chocolate powder
- chopped mint, to serve
Classic chocolate mousse with grand marnier and boca negra
For the urban chef, the world and its offerings are imperfect and require taming. By contrast, culinary rusticity sees the world as complete in its own right. Made in the classical French style, chocolate mousse requires only five simple ingredients – eggs, sugar, chocolate, liqueur and cream.
From this perspective it celebrates the best of the rustic tradition. Yet the defining additional ingredient is good technique: the chef must bring skill to the table. So it also requires the discipline of urban cookery. By blending these two distinct styles, mousse brings out the best that food has to offer.
Method
Combine the yolks, caster sugar and Grand Marnier in a heat proof bowl and set over a pot of simmering water.
Cook, whisking constantly, until thickened. Stir in the chocolate, then set over an ice bath to chill.
Whip the cream with 100g icing sugar until soft peaks form. Fold into the chocolate mixture, then refrigerate until firm.
Combine the almond meal, remaining icing sugar and egg whites to form a paste. Roll into balls, then bake at 200°C for 12 minutes until lightly golden.
As soon as they are baked, roll in hot chocolate powder. Serve chilled mousse with warm biscuits and mint.
Submitted byFast Ed
Tips and Tricks
When you’re using only an egg yolk, keep a hold of your whites. They’re perfect for other incarnations like a Pavlova or simple meringue or can be thrown into your next omelette or frittata. You can also freeze them for later use – try putting them individually into ice cube containers or in a labelled, zip-locked sandwich bag.
We recommend purchasing free-range and organic eggs where possible to ensure the highest standards of animal welfare.
Refresh wilted mint by submerging in a small amount of ice-y cold water for 10-15 minutes.
