White Chocolate-Orange Mousse |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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-Rather unusual mélange of flavours, as normally cream is used. This was created for RSC #9. The prep. time does not include the 2 hours of chilling the mousse. The coconut essence mentioned is the small bottle with the concentrated flavour used for cakes and biscuits.- Ingredients:
2 large firm oranges |
4 tablespoons light brown sugar |
10 fluid ounces coconut milk |
2 teaspoons coconut essence |
4 large eggs, largest size |
8 ounces white chocolate, best quality, broken into smallish chunks |
2 tablespoons grand marnier |
1/4 teaspoon salt |
Directions:
1. Finely grate all the zest off the oranges using a cheese or other fine grater, and avoiding the white pith.
2. Place the brown sugar in a small bowl, and stir in the grated zest. Set aside.
3. Open a tin of coconut milk into a mixing bowl and whisk until smooth. Measure off 10 fluid oz. in a measuring cup, then empty into a small saucepan and bring to just under boiling point. Remove from heat.
4. Stir the sugar, zest and coconut essence into the hot milk, stirring well until the sugar has dissolved.
5. Separate the eggs, putting the egg whites in a large enough bowl for whipping them later.
6. Put the egg yolks in the top of a double boiler OR in a heatproof mixing bowl (such as stainless steel).
7. Beat the egg yolks until pale and frothy, then beat in the sugar-coconut-zest mixture gradually, combining everything thoroughly.
8. Melt the chocolate in a bowl in a microwave at low heat (consult your microwave manual if uncertain). Otherwise, melt a small knob of butter in a pot, then add the broken-up chocolate chunks, and stir until melted, over low heat. Don't use water as the chocolate might seize. Remove from hob.
9. Add hot water from an electric kettle to bottom part of double boiler and put in the top part with the coconut milk mixture.
10. If using a heatproof mixing bowl, set this mixture over a pot of hot water. Put over fairly low heat.
11. Heat the mixture to under simmering point, stirring all the while with a whisk, for 5 - 6 minutes. Test with the back of a spoon: the mixture is ready when it coats the back of a spoon. Don't let mixture boil, as the egg yolks will cook!
12. Remove the whole shebang from the heat, and gradually whisk in the melted chocolate. Stir in the Grand Marnier.
13. Now lift the bowl or pot from the hot water, and set aside to cool completely.
14. When cool, add the pinch of salt to the egg whites, and beat until they form stiff peaks.
15. Carefully fold egg whites into the chocolate-coconut-orange mixture. (You will probably have to pour the cooled mixture in another, larger bowl to do this).
16. Spoon the mousse into a glass serving dish (or use individual glasses) and chill at least 2 hours before serving.
17. (Optional: to serve, toast unsweetened dessicated coconut in a pan until golden, and sprinkle over the mousse).
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