Enjoy One of your Chocolate Mousse recipes
with a Crunchy Orange Granita!

Perfect Match!

This is one of my favorite chocolate mousse recipes, it is simply delicious.
I love chocolate and oranges and I think they taste great together.
In this recipe, the coarse crystal like flakes of the orange granita and the smooth sensation of the mousse gives you a mouth-watering combination.

Soft and Creamy!

There are so many different chocolate mousse recipes; I’ve based this one on a crème anglaise. I feel that it gives the mousse a softer and creamier texture, which seems to melt in the mouth…delightful!

Not for kids!

The crunchy orange granita I’ve used for this dessert has a touch of sweet white wine, ginger and earl grey tea, a combination that is not suitable for kids. You can make a granita for the kids with orange juice, sugar and water (just leave out all of the other ingredients).

Ingredients:

Serves 8
1 cup (250 ml) whole milk
3 egg yolks
1½ oz (50 grams) sugar
½ vanilla bean (preferably Tahitian)
13 fl oz (400 ml) heavy (double) cream
7 oz (200 grams) of dark chocolate (For this chocolate mousse recipe I used Valrhona Manjari 64 %). Choose a good quality chocolate for best results.

Scrape the seeds from the vanilla bean. Pour the milk into a saucepan and add the vanilla seeds and bean bring to boiling point. Whisk the egg yolks very thoroughly with the sugar. Pour the warm milk over the egg yolks a little at a time, stirring vigorously.

Transfer the mixture back to the saucepan and stir consistently until the temperature reaches 185˚F (85˚C). It’s very important that the temperature doesn’t exceed 185˚F or the lecithin in the egg yolks will change the consistency to scrambled eggs. Use a thermometer!
Strain the cream.

Chop the chocolate finely and then pour the warm cream over the chocolate a little at a time, stir until chocolate is melted and smoothly blended with the cream.

Whip the heavy cream lightly (until it begins to form soft peaks) and then very carefully fold it into the chocolate mixture a little at a time.

At this time you can transfer the mousse to individual serving dishes or a large bowl and place it in the refrigerator for at least 3 hours. If you’re not sure how you want to serve the mousse, you can transfer the mixture to a piping bag with a nozzle and place it in the refrigerator until serving time. Then you can pipe out small rosettes on a plate or into glass bowls.

Ingredients:

Juice from 6 oranges
3½ fl oz (100 ml) of sweet white wine
1½ oz (50 grams) of sugar
1 tablespoon of finely chopped, fresh ginger
1 teaspoon of earl grey tea leaves

Pour the juice, wine and sugar into a saucepan, add the ginger and bring to a boil. Add the tea leaves and boil for 4 more minutes. Strain the mixture and transfer to a suitable container. After it as cooled for a while, place the container in the freezer.

Remember to stir (use a fork to break up the crystals) every hour during the freezing process. This usually takes about 4-5 hours.