Tony Claxton's Recipes
Chocolate Mousse		    

   Orange juice makes a good substitution for the orange liquor. An optional addition to the mousse is diced glazed orange peel (about 1/4 C). The mousse is good by itself, but also tastes good with either sweetened whipped cream or some kind of vanilla sauce like a crème anglaise. This recipe makes approximately 6 cups so your molds need to add up to approximately that volume. If you are going to unmold the dessert then lightly oil the mold or molds if making individual servings.

                                   

Ingredients
Curd Mixture
4 - Egg Yolks
3/4 C - Sugar
1/4 C - Orange Liquor

Meringue Mixture
4 - Egg Whites
1 Pinch - Salt
1 T - Sugar 		    Coffee/Chocolate Mixture
6 oz - SemiSweet
          Baking Chocolate
4 T - Strong Coffee
6 oz - Softened Unsalted Butter


Instructions
  • Make The Curd:
    • Beat yolks and sugar together until it is thick and forms a pale yellow ribbon
    • Beat in the orange liquor
    • Set bowl over barely simmering water and beat for 3 or 4 minutes or until it is foamy and too hot for your finger
    • Beat for 3 to 4 minutes over cold water until the mixture is cold and has the consistency of mayonnaise
  • Make The Coffee Mixture:
    • Melt chocolate with coffee over hot water
    • Remove from heat and beat in butter a little at a time to make a smooth cream
  • Beat the coffee mixture into the custard
  • Make The Meringue:
    • Beat the egg whites and salt until soft peaks form
    • Sprinkle the sugar over the egg whites and beat until stiff peaks are formed
  • Stir 1/4 of the meringue into the chocolate mixture and then fold in the rest
  • Fill the mold or molds and refrigerate at least 2 hours before serving. If unmolding for service then chill for at least 4 hours before serving


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