Chocolate Mousse THE REAL RECIPE | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Melt the chocolate over a double boiler or in the microwave, then let it cool slightly.
2. Whip the heavy cream to medium-stiff peaks and keep it in the refrigerator.
3. In a stainless steel bowl, whisk the egg yolks, 1/4 cup sugar, Kahlua and Grand Marnier until well blended.
4. Set the bowl over a double boiler with simmering water and whip for about 7 to 8 minutes, until light and thick like soft whipped cream and the yolks have doubled or tripled in volume.
5. Add the orange zest. Pour the melted chocolate into the whipped yolks and let the mixture cool for about 15 to 20 minutes.
6. Gently fold in about 3/4 of the whipped cream with a spatula. Keep the rest for topping.
7. In another bowl, whip the egg whites to soft peaks, add the remaining 1/4 cup sugar and whip to a medium-soft meringue.
8. Very carefully fold the meringue into the chocolate and cream mixture.
9. Fill glasses with a pastry bag or spoon and refrigerate for 2 to 4 hours.
10. Before serving, top each glass with the reserved whipped cream and sprinkle with shaved chocolate.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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EggCreamHeavy creamChocolateOrange