Spiced Chocolate Mousse

“French women choose their own indulgences and compensations.  They understand that little things count, both additions and subtractions, and that as an adult everyone is the keeper of her own equilibrium..” From the French Woman’s Manifesto

Spiced Chocolate Mousse (Serves 4)spiced choc mousse

Ingredients:

7 ounces dark chocolate (70% to 80% cacao preferred), chopped

4 eggs, separated, at room temperature

1/3 cup plus 2 tablespoons sugar

½ cup crème fraîche

Zest of 1 orange

Zest of 1 lemon

Pinch of cinnamon

Pinch of freshly ground nutmeg

1 teaspoon pure vanilla extract

Directions:

  1. In a double boiler insert set over barely simmering water, melt the chocolate, stirring until smooth. Remove from the heat and let the chocolate cool slightly. It should feel warm but not hot to the touch.

  2. Meanwhile, place the egg whites and a pinch of sugar in the bowl of a stand mixer and whisk for 2 to 3 minutes on medium-high speed while gradually incorporating half of the sugar. When the egg whites almost form stiff peaks, add the remaining sugar and beat until glossy. Remove the whipped egg whites and place in a large bowl. Clean the mixing bowl and add the crème fraîche, citrus zests, cinnamon, nutmeg, vanilla, and egg yolks and mix for 20 seconds on medium-high speed.  Add the warm chocolate and beat until smooth.

  3. Carefully fold the chocolate mixture into the egg whites and gently mix. Serve, garnished with additional crème fraîche and orange zest, if desired, or refrigerate, covered, until ready to serve. This may be made 1 day in advance (let stand at room temperature 20 minutes before serving if chilled).

Article/Photo Credit:   Mireille Guiliano via France Today

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4 thoughts on “Spiced Chocolate Mousse

  1. chef mimi says:

    Very interesting! I’ve never seen citrus zest included! Sounds delicious.

  2. colormusing says:

    I agree with Chef Mimi– I haven’t seen zest included either (although I have tried one version with Grand Marnier). This sounds amazing!

  3. Thanks – Grand Marnier sounds good too.

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