Orange Scented Chocolate Mascapone Mousse
Ingredients:
makes 8-
g
Mascapone cheese 200
Double Cream 450
Sugar 50
Dark Chocolate 250
Orange flavoured liqueur-
(Grand Marnier/Triple Sec/Cointreau etc)
Orange Zest Two Oranges
Method
Melt the chocolate over a double boiler or in the microwave. When you see the chocolate just starting to melt, take it away from the heat and stir it till all of the chocolate is melted, smooth and it will be thick enough to densely coat a spoon. Cool to room temperature.
Beat the mascapone cheese for a minute or until it is loosened and is smooth.
Using a fine greater remove the zest from the oranges, taking care not to great any pith.
Beat sugar and cream till soft peaks form. Do not over beat. Gently fold in the orange zest. Fold in the melted chocolate and the mascapone, and whisk for about a minute or till everything is well combined. Tip in the orange liqueur and fold it in.
Spoon over into to individual cups and refrigerate to chill at least for 3-
Garnish with chopped/sliced nuts and orange slices.
See notes below
David’s Notes
I usually male this in ramekin dishes, it can then be served in these (as the picture) but I think it is also nice to remove the mouse and serve it on a plate with deferent accompaniments. I you wish to do this I would recommend lining the dishes with cling film, in order to facilitate removal of the mouse.
The last time I made this, I cut a slice from the orange coated it in sugar and caramelised the sugar. I also grated chocolate on to the plate before placing the mouse on to this.
It could also be served with segments of orange or what ever you fancy. A strawberry or a few Raspberries also go well.