The idea here is to gather several concepts in one single and simple recipe:
- eating eggs in a healthy way
- finding tasty and surprising orange bits in your mousse
- catching cherries in thick mousse
- succeeding cooking this dessert just like a pro!
As I got fresh eggs from the barnyard yesterday, it’s a great time to enjoy that dark chocolate taste for dessert 😛
A french friend of mine showed me once how to cook this recipe with a simple trick, so I share with you today the way to cook it just like in the best restaurants in Paris!
Before we start, let me reveal the key-factor that you need in order to make this one right: TIMING.
Now you’re warned, let’s prepare a thick
Dark chocolate mousse with orange fast and easy
First thing I do is to clean my eggs: they just came out of the… you know… of these hens. Ok just wash them 🙂
By the way: even if you get to find fresh eggs from the farm and they are all dirty, don’t wash them before storing them. Each egg has its own protective layer outside the shell, naturally keeping it out of microbes. Once you clean them this protection is washed away, so better eat them within a couple of days.
INGREDIENTS for 3-4 persons
- 3 fresh eggs
- 1 bar of dark chocolate with orange bits
- 1 tablespoon of coconut oil
- A pinch of salt
- Decoration: 3-4 cherries
1. Separate the yolks from the whites.
2. Add a pinch of salt in the whites.
3. Whip them until they become as stiff a foam as possible.
Usually the test is to turn the bowl upside down: the stiffed egg whites should not fall off.
Now, be ready to follow a tight timeline 🙂
Silent your cell phone, shut down the TV, get focused!
4. Break the chocolate bar in a pan and start melting it at very low temperature together with the coconut oil.
You don’t want it to burn nor to dry at the bottom of the pan, so keep stirring until it becomes an homogeneous paste.
5. As soon as you don’t see any chocolate piece anymore, add the egg yolks and give your mixture a quick stir.
You want to mix everything well in the shortest time possible.
6. Then pour this chocolate paste in a bowl big enough to make the final mixing.
The last part is the key-step to get a thick final result.
7. Add the stiff whites 1 or 2 big tablespoons at a time, gently mixing them to the chocolate paste.
You want to use gentle moves in order to try to keep your mousse as stiff as possible, but you need to finish this step while the chocolate is still warm.
The first 2 spoons might permit to make your chocolate mixture a bit more liquid, which helps you to keep mixing both part gently and gradually.
8. As soon as both parts are mixed together, share the mousse in 3 or 4 cups and add a cherry on top: the fruits should enter the mousse slowly.
9. Put your desserts in the fridge during 1-2 hours before serving.
Note about the orange bits: if you can’t find such chocolate bar, you can use small bits of candied orange, or – even better – use the grated zest of an organic orange 🙂
This last solution can allow you to use a dark chocolate bar that doesn’t contain any sugar.
Bon appétit m’sieurs-dames 🙂
Thank you for the tips, it looks simple and easy and delicioussssss 🙂 Is it ok with raw cocoa powder??
Thank you Amanda 🙂
Yes you can melt raw cocoa powder together with coconut oil in a pan until you get a thick cacao paste.
Simply make it to your taste before mixing it up with the rest of the eggs 😉