Dark Chocolate Mousse With Candied Ginger Recipes

DARK CHOCOLATE MOUSSE WITH CANDIED GINGER

Dark Chocolate Mousse With Candied Ginger image

Always elegant, chocolate mousse is not at all difficult to make, and it can be prepared up to two days in advance. A classic chocolate mousse gets its foamy consistency from stiffly beaten egg whites. Though many recipes call for also folding in whipped cream, this one does not, the better to savor the intense chocolate experience. It has a hint of orange liqueur, a splash of espresso and a garnish of crystallized ginger.

Provided by David Tanis

Categories custards and puddings, dessert

Time 2h20m

Yield 6 (4-ounce) servings

Number Of Ingredients 10

Ingredients

6 ounces/170 grams 70 percent dark chocolate (not unsweetened baking chocolate), in small chunks (about 1 cup)
1/2 cup/115 grams unsalted butter (1 stick)
2 tablespoons orange liqueur, such as Grand Marnier
1/4 cup/60 milliliters espresso
1/4 cup/50 grams granulated sugar
4 large eggs, whites and yolks separated, at room temperature
1/2 cup/120 milliliters whipping cream, for garnish
1 tablespoon granulated sugar (optional)
Drop of vanilla extract (optional)
1 1/2 ounces/40 grams crystallized ginger, chopped or slivered, for garnish (about 1/4 cup)

Steps:

Set a medium bowl over a saucepan of boiling water. (Don't let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.
Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.
In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1/3 of the beaten egg whites into chocolate mixture to lighten it.
Gently fold in the remaining whites to incorporate, taking care not to deflate. (It's OK if mixture looks a little streaky.)
Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.
To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.

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