Ingrédients

• 1/2 cup heavy cream
• 4 egg yolks
• 1/4 cup Blood Orange Purée
• 1/8 tsp. salt
• 3 Tbsp. sugar
• 6 oz dark chocolate chips
• 2 egg whites

Verre: Culinary

Taille du verre: 16.0.

Instructions

1. In the bowl of a stand mixer, whip the heavy cream to stiff peaks then cover and place in the refrigerator.
2. Combine the egg yolks, puree, salt, and 2 Tbsp. of sugar together in a heat proof mixing bowl. Set over a gently simmering saucepan of water and continuously whisk until the temperature is 160°.
3. Remove from heat and whisk in the chocolate until smooth. Let cool to room temperature.
4. In the bowl of a stand mixer, beat egg whites until foamy. While still mixing, slowly add the remaining Tbsp. of sugar and then beat on high speed until stiff peaks form.
5. Fold the egg in two parts into the chocolate mixture making sure it is fully incorporated. Then fold in the whipped cream.
6. Place the mousse into desired serving container and let cool for at least 2-3 hours or until set.
7. Serve immediately or wrap tightly with plastic wrap and store in the refrigerator.