Chocolate Orange Velvet Mousse
Ingredients:
1 cup whipping cream
2 tablespoons sugar
1 orange
1 tablespoon cold water
1 teaspoon unflavored gelatin
1 cup chocolate chips*
2 pasteurized egg whites (approx. 1/3 cup)**
Additional chocolate, optional for garnish shavings
Fresh berries, optional
Method:
Stir together sugar and whipping cream. Place bowl and beaters in refrigerator to chill. Zest or finely grate the peel of orange. Set zest aside. Slice and squeeze orange, set aside 2 tablespoons juice. Place cold water in small bowl or microwaveable 1/3 cup measure; sprinkle gelatin over water and allow stand 2-3 minutes to soften. Add orange juice, microwave 20-30 seconds at a time, stirring after each time, until gelatin is completely dissolved.
Melt chocolate chips. Stir in orange juice with dissolved gelatin and the zest. Cool, but don’t chill. Beat egg whites until soft peaks form; set aside. Whip cream until soft peaks form.
Fold together egg whites and chocolate. Fold in whipped cream. Spoon into 6 small individual serving dishes of chocolate cups (see below). Chill until ready to serve. Garnish with optional fresh berries, shaved chocolate and additional orange zest.
Notes:
Airy, delicious and truly a Valentine delight. Enjoy small servings, sparingly. Recipe serves 8 * I like to use 1/2 cup milk chocolate chips and 1/2 cup semisweet chocolate chips. ** It is recommended to use pasteurized egg whites to avoid risk of food borne illness. Pasteurized egg whites are available in cartons in the egg case at the grocery store. For fun chocolate cup presentation – melt 3 ounces dark chocolate. Brush melted chocolate on the inside of 6 small waxed paper cups, completely coating inside of cup. Chill until set; repeat process 3 more times chilling between each coating. Refrigerate until completely set. To remove chocolate from cup, loosen top edges then gently push up on bottom of cup. Chocolate should pop out. Place chocolate cup on serving plate. Fill with prepared mousse.