Blood Orange Chocolate Mousse
Ingredientes
- 1/2 cup heavy cream
- 4 egg yolks
- 1/4 cup Blood Orange Purée
- 1/8 tsp. salt
- 3 Tbsp. sugar
- 6 oz dark chocolate chips
- 2 egg whites
Vaso/Copa: Culinary
Tamaño: 16.0.
Preparación
- In the bowl of a stand mixer, whip the heavy cream to stiff peaks then cover and place in the refrigerator.
- Combine the egg yolks, puree, salt, and 2 Tbsp. of sugar together in a heat proof mixing bowl. Set over a gently simmering saucepan of water and continuously whisk until the temperature is 160°.
- Remove from heat and whisk in the chocolate until smooth. Let cool to room temperature.
- In the bowl of a stand mixer, beat egg whites until foamy. While still mixing, slowly add the remaining Tbsp. of sugar and then beat on high speed until stiff peaks form.
- Fold the egg in two parts into the chocolate mixture making sure it is fully incorporated. Then fold in the whipped cream.
- Place the mousse into desired serving container and let cool for at least 2-3 hours or until set.
- Serve immediately or wrap tightly with plastic wrap and store in the refrigerator.