Just as with the soft-centred chocolate cake, opposites attract in this recipe that yields a light, airy mousse in which the bitter chocolate is a harmonious match for the smooth sweetness of Grand Marnier® liqueur.
- 6 egg whites (6 oz)
- 2½ oz sugar
- 11½ oz bittersweet dark chocolate
- 6 egg yolks (4 oz)
- 2½ oz butter
- 1½ oz Grand Marnier® Cordon Rouge liqueur
- Beat the egg whites with an electric mixer, adding the sugar when they start to foam.
In a separate bowl, combine the butter with the hot, melted chocolate. Add the liqueur and 4 yolks.
When the whites are stiffly beaten, add the remaining 2 yolks, beating all the while. Then incorporate the chocolate mixture by folding it in gently with a spatula.
Pour into ramekins and place in the refrigerator.
The success of a good mousse depends on 2 things:
The egg whites and chocolate must be of good quality.
The whites should be at room temperature, not cold. As soon as they are stiff, stop beating or they will become granular and lose their volume.
Serve with a glass of Grand Marnier® Cuvée du Cent Cinquantenaire liqueur.
To make the mousse even lighter, add 2 egg yolks to the beaten whites.