Dark chocolate mousse with burnt orange zest
A simple but indulgent dessert that can be made in advance. Light, rich, and lifted by the warmth of toasted orange zest. Perfect for Christmas entertaining when you want something elegant that doesn’t need attention at the last minute.
Method
1. Melt the chocolate
Break chocolate into pieces and melt in a bowl over simmering water. Stir until smooth, then cool 5 minutes.
2. Add the yolks
Whisk yolks into the chocolate until smooth and glossy.
3. Whip the cream
Whip cream to soft peaks. It should just hold its shape.
4. Whisk the egg whites
Beat egg whites to soft peaks, then slowly add sugar until glossy and firm.
5. Combine
Fold cream into the chocolate, then fold in egg whites in thirds, keeping as much air as possible.
6. Chill
Spoon into glasses or bowls and chill for at least 2 hours, or overnight.
7. Burn the orange zest
Zest the orange finely, toast it in a dry pan 1–2 minutes until caramelised. Sprinkle zest and a pinch of salt over each mousse before serving.
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