I love a simple mousse – it’s the perfect dessert if you’re looking for something light after a big meal. I’m always on the look-out for interesting flavours and this White Chocolate & Orange Mousse is a fits the bill.
This recipe comes from Genevieve Knights from Tatua.com – a New Zealand based dairy company. The original recipe uses, of course, Tatua’s own delicious Creme Anglaise as one of the ingredients. As it’s easy enough to make, I simply substituted my own. The orange liqueur makes this a mousse for grown-ups, but it’s totally optional – you might want to substitute orange juice instead.
WHITE CHOCOLATE & ORANGE MOUSSE
Ingredients: (Click here for unit converter)
- 180g white chocolate
- 3 tablespoons boiling water
- 1½ teaspoons gelatine powder
- 4 egg whites (or 3 large egg whites)
- 30mls orange liqueur (or orange juice)
- 200ml Crème Anglaise (ready-bought or home-made – if you use my recipe, don’t infuse the milk with orange and cardamom, and halve the recipe)
- Zest of 1 orange
- Whipped Cream
- Pour 5cm of water into a medium sized pot and simmer. Switch off the heat and place a bowl on top of the pot so that it fits snugly without touching the water. Break chocolate into the bowl and leave to melt slowly, stirring occasionally.
- Mix together boiling water and gelatine until dissolved and set aside.
- Separately, whisk the egg whites with an electric beater until they form soft peaks.
- Stir the gelatine and liqueur into the chocolate and whisk until smooth, keeping the bowl on top of the pot at all times.
- Remove the bowl from the pot, whisk in the Crème Anglaise and orange zest until smooth.
- Fold in the egg whites with a large metal spoon until combined. Pour into 6 serving glasses or ramekins and chill for at least 2 hours. Top with whipped cream, immediately prior to serving.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting