With several people with gluten free diets visiting, I wanted to still make them a special, swoonable (something that can make one swoon) dessert. We didn’t have any whipping cream in the house, but as usual, did have lots of fresh eggs.
Here’s my cream free version of a chocolate mousse, with the added headiness of Grand Marnier. If you don’t have the liqueur, just use orange juice.
4 oz good semi-sweet chocolate pieces – I use Callebaut
2 oz Grand Marnier, orange juice or a combination of both
½ t pure vanilla extract
Zest from ½ an orange – chop the zest to shorten the strands
6 T unsalted butter
4 extra large eggs at room temperature
5 T sugar (4T + 1T)
Orange segments – from two oranges – see Orange & Ginger Compote for instructions on segmenting an orange
Set over a pan of simmering water, stirring occasionally, until the chocolate just melts.
Cool to room temperature.
Place the yolks and 4T of sugar in the bowl of an electric mixer.
With the mixer on low, add in all of the chocolate mixture, using a spatula to be sure you get it all from the bowl.
Remove to a large bowl.
Wash & dry the mixer bowl thoroughly.
Place the egg whites in the mixer bowl with 1 T of sugar.
Remove from the mixer.
Whisk ¼ of the egg whites into the chocolate mixture.
Fold in the remaining whites until no white streaks are left.
Cover with plastic wrap – not touching the mousse. If it is heaped, simply put the mousse filled dishes in a large pan or plastic container that is higher than the mousse, and cover the whole of it.
Chill for a minimum of two hours, or up to a day ahead.
To serve, garnish with 3 orange segments each.