Dessert – Jaffa Mousse

Chocolate mousse – where would we be without it? Where would our reliable dessert for dinners for two go, what would we have when our hearts are broken, when we want something to soothe a sore throat, when we are hung over, pre-menstrual, soothing pregnancy cravings, navigating late-night hunger, naughty mid-afternoon sugar lows or just-because-it’s-there scenarios.

This came together not because I had a chocolate craving but because the orange tree out the back is laden and any excuse touse them up is reason enough. This recipe only uses the zest of oranges, so squeeze the fruit and use the juice for brekkie, or freeze it for another time. If you can spare the time, do make this a day ahead – no-one likes to wait but the orange somehow gathers strength overnight making this a far more rounded flavour if given enough time. That said, I waited exactly one hour before hoeing into a bowl of the stuff. The dark chocolate adds depth and richness, so you really don’t want big serves – a little goes a very long way.

Serves 6

INGREDIENTS

100g dark cooking chocolate; 20g  butter; 1 tbsp finely grated orange zest; 3 eggs, separated; 300ml thickened cream; a little grated dark chocolate to serve

METHOD

Break the chocolate into pieces and place in a large heat-proof bowl with the butter. Place the bowl of a saucepan of barely simmering water and gently melt the chocolate and butter. Stir well to blend until glossy. Alternatively, melt in the microwave on HIGH for one minute and stir well to combine.

Allow the chocolate to cool for a couple of minutes, then add the zest and egg yolks and beat well to combine.

Using electric beaters, whip the cream in a small bowl until stiff and gently fold the cream into the chocolate.

Clean the beaters and whisk the egg whites until stiff peaks form. Spoon one-third of the egg whites into the chocolate cream and stir it in well to lighten the mixture a little. Add the remaining two-thirds of the egg whites but this time use a large metal spoon and VERY gently fold the egg whites through until no more white flecks remain.

Spoon the mousse into a large serving dish or six smaller bowls and chill for at least two hours or overnight to develop the flavours.

Serve with grated chocolate over the top and a spoon of double cream for a completely over the top ending to a great meal.

COST

$4.65 for six people