Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Orange and Cointreau Chocolate Mousse Recipe

Classic Orange and Cointreau Belgium Chocolate Mousse Photo : Jackie Cameron

Classic Orange and Cointreau Belgium Chocolate Mousse
Photo : Jackie Cameron

Classic Orange and Cointreau Belgium Chocolate Mousse

Classic orange and Cointreau Belgium chocolate mousse – a favourite standby.

Yields : 1.250ml Mousse

Ingredients :

500 g Dark Chocolate, best quality you can afford

8 whole Eggs, large -separated

90 ml Cream

45 ml Cointreau Liquor

3 medium Oranges, Zest – remove by grating the outer skin; try not to include the pith, as this is bitter

Method :

1) Melt the chopped dark chocolate over a double boiler

2) Cool slightly and add the egg yolks carefully one at a time. Incorporating well in-between each egg yolk

3) Allow a little more cooling and then start adding the cream slowly

4) When all mixed through continue with the Cointreau amount and zest. (The alcohol amount adds a lovely sheen, glossiness to the mousse. Stabilising everything.)

5) Lastly, add the firmly whisked egg whites and place into the refrigerator.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713