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Marilyn Harris

Mousse au Chocolat' L'orange

Mousse au Chocolat' L'orange

Mousse au Chocolat’ L’orange


6 ounces semi-sweet chocolate

5 tablespoons water

3 whole eggs

2 yolks

1/2 cup sugar

1 rounded teaspoon gelatine

Zest and juice of an orange

2 cups whipping cream, whipped

1 tablespoon Grand Marnier liqueur

Grated chocolate for garnish


Melt chocolate with water; stir to form a thick cream. Cool.

Whisk eggs, yolks, zest and sugar in a double boiler until thick. Whisk until cool over ice water. Add chocolate. Fold in 1 cup of the whipped cream (lightly whipped). Soften and then dissolve gelatine in orange juice. Stir in. Stir gently over ice water until thickening. Pour into dish and chill until set.

Garnish with remaining whipped  cream flavored with orange liqueur and top with grated chocolate.

Fills 1 quart dish.  

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