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.

Click here for printable version.

6 portions

Ingredients

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

Directions

Combine the chocolate, the Grand Marnier and/or orange juice, and the vanilla in a heatproof bowl.

Set over a pan of simmering water, stirring occasionally, until the chocolate just melts.

Remove from heat, and stir until smooth.

Stir in the orange zest and butter.

Cool to room temperature.

Separate the eggs.

Place the yolks and 4T of sugar in the bowl of an electric mixer.

Beat on high speed for about 4 – 5 minutes, until very thick and pale.

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.

Whisk on high speed until the egg whites form firm peaks, but aren’t dry.

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.

Spoon or pour the mousse evenly into 6 serving dishes.

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.

Lay pillows all around so your guests have a soft landing when they swoon.