Categories: chocolate,Cream,eggs,Orange,Tasty Soup

Chocolate port mousse

February 22nd, 2012
    Ingredients
  • 125g dark chocolate, coarsely chopped
  • 200ml fresh orange juice
  • 1 tbs honey
  • 2 eggs, separated
  • 2 1/2 tbs port
  • 2 1/2 tsp gelatine powder
  • 310ml (1 1/4 cups) pouring cream, whipped
  • Whipped cream, extra, to serve
  • Grated dark chocolate, to serve

Method
Place the chocolate, orange juice and honey in a small saucepan over low heat. Cook, stirring, for 4 minutes or until the chocolate almost melts (don't allow the mixture to boil). Set aside for 5 minutes to cool slightly. Whisk until smooth. Stir in the egg yolks. Transfer to a large bowl. Set aside to cool completely.
Place the port in a small heatproof dish. Sprinkle with the gelatine. Place the dish in a small saucepan. Add enough boiling water to the saucepan to come three-quarters of the way up the side of the dish. Use a fork to whisk the mixture until the gelatine dissolves.
Stir the gelatine mixture into the chocolate mixture until combined. Use a large metal spoon to gently fold the cream into the chocolate mixture until just combined.
Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to fold the egg white into the chocolate mixture until combined.
Divide among six 200ml-capacity serving glasses. Place in the fridge for 5 hours or until set. Top with extra cream and grated chocolate to serve.


via: tastysoup.info

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