Writing about some of my favourite cake recipes at the end of every April has become a sort of tradition here on C&T. It’s my birthday later on in the week so it’s kind of themed, at least for me! It started a few month after the birth of this blog, when people started asking me about the cake or cakes (because yes, there were times when I made more than one) I usually make for the day. I try to vary as much as possible, but I can happily say that more often than not there’s always a copious amount of chocolate involved.
Tag Archives: orange zest
Instant Chocolate and Orange Mousse recipe from “Nigellissima”
A little while ago I couldn’t stop saying good things about Nigella’s Chocolate and Orange Mousse. And I still am. I have also been receiving some messages from people asking me to give the recipe, since the link I gave from the Daily Mail has expired. I wasn’t sure about giving the recipe myself, one of the reasons being that I haven’t found it on nigella.com. I said that I would do that eventually though and after giving it some thought this is it. I would suggest, as always, and maybe more than usual, to read the recipe very carefully before attempting it. It’s not difficult. You just need to pay extra attention to some of the steps. It will be worth it, I promise. You will need:
- 150g dark chocolate, finely chopped (minimum 70% cocoa solids)
- 175g condensed milk
- 500ml double cream
- pinch salt (optional, but in this case I would suggest using it.)
- 2 tablespoons orange liqueur
- 2 tablespoons orange juice
- zest of ½ an orange
Melt the chocolate in the microwave (or in a medium bowl over some simmering water). With a spatula, scrape the chocolate from the sides of the bowl and make sure to stir the chocolate occasionally as it melts. Take off the heat and set aside to cool for a while.
In a medium-sized bowl pour in the condensed milk, *half* the quantity of double cream (i.e. 250ml) and a pinch of salt. Whisk (you can do this by hand) till the mixture has just thickened. You should have a fluffy trail of lines/ribbons.
Stir around one third of the whipped cream mixture you just made into the cooled melted chocolate. Don’t be afraid to use some force – nothing will happen to it at this stage.
However from now on you will have to be gentle. Slowly and gently fold the lightened chocolate mixture back into the remainder of the whipped cream.
Then, very gently stir the orange liqueur and the orange juice into the mixture. Divide into 6 ramekins or glasses (each of around 150ml capacity), but do not fill them to the top. You will need some more space for the rest of the whipped cream later on.
Place the containers in the fridge to set. Whip up the rest of the double cream until just before it forms soft peaks and put this also in the fridge in it’s bowl. Before serving, divide the cream on top of the six ramekins and top each one with the orange zest.
This recipe takes a bit of care and a little time, but you will want to make it again and again. (In moderation of course!) It is good. Enjoy!
(Adapted from Nigelissima, Chatto & Windus, 2012.)