Choc-orange liqueur mousse to die for

My capacity for chocolate consumption is legendary, so I’m always happy to road-test a chocolate dessert. And I am very partial to the flavour combination of chocolate and orange. Enter: my son’s choc-orange liqueur mousse recipe — I did well with that boy!

It’s not a fluffy, aerated type mousse, but a rich, solid one that I swear is a smooth as silk. The secret ingredient, which I defy anyone to identify if they’re not in the know, is olive oil — yes, that’s right: olive oil.

This recipe calls for Cointreau or Grand Marnier, but I think other liqueurs would work just as well, so I  plan to experiment with some different flavours next time round — a dirty job I know, but someone has to take one for the team!

Anyway, try it out. You won’t be disappointed.

Ingredients:
350g quality dark chocolate
3 eggs, separated
1/2 cup light olive oil
1/4 cup orange liqueur

Method:

1. Melt chocolate in a heatproof bowl over a saucepan of boiling water, stirring constantly. You can also melt the chocolate in a microwave  — cook on high in 30-second bursts, stirring between cycles until chocolate is almost melted, then remove from the microwave and continue to stir until smooth. Set aside to cool.

2. Beat egg whites until stiff peaks form. Add yolks one by one, beating after each addition until well combined.

3. Add cooled melted chocolate to the egg mixture, beating as you go until mixture is smooth.

4. Gradually add olive oil and orange liqueur, beating as you go until well combined.

5. Spoon into small dessert glasses or dishes (or dainty teacups as a novelty serving idea) — you’ll only want very small servings, as it is decadently rich. Cover with plastic wrap and chill in the refrigerator for about 4 hours. Can be made the day before.

Serves 6.

Tags: chocolate, Cointreau, dessert, Grand Marnier, mousse, olive oil