Ingredients
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2 cups (480 ml) chilled Heavy Cream
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4 large Egg
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3 tablespoons Granulated Sugar
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Pinch of Salt
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3 tablespoons Ouzo
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3 tablespoons Orange Liqueur
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7 ounces (200 g) good-quality Bittersweet Chocolate
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For Garnish
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1 cup (240 ml) Heavy Cream
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2 teaspoons confectioners’ Sugar
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2 teaspoons Ouzo
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Mint
Directions
Steps
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1
Done
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In a small heavy saucepan, heat ¾ cup (180 ml) of the cream over low heat just until hot. Do not allow to boil. |
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2
Done
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In a medium metal bowl, whisk together the egg yolks, granulated sugar, and salt until combined. While whisking, add the hot cream in a slow stream and whisk continuously until combined. |
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3
Done
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Transfer the custard to saucepan and cook over low heat, stirring continuously, until it registers 160ºF (70ºC) on a candy thermometer. Strain the mixture through a fine-mesh sieve into a bowl and stir in the ouzo and orange liqueur. |
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4
Done
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In the top of a double boiler, melt chocolate, stirring frequently. Whisk the custard into the melted chocolate until smooth. Remove the top of the double boiler and set aside to cool. |
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5
Done
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In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1¼ cups (300 ml) cream until it holds stiff peaks. |
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6
Done
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Whisk a quarter of the whipped cream into the cooled chocolate custard to lighten it, then fold in the remaining whipped cream. Spoon the mousse into eight wineglasses or 6-ounce ramekins, cover, and refrigerate for at least 6 hours. |
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7
Done
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Remove the custards from the refrigerator 20 minutes before serving. |
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8
Done
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For the garnish, in the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, confectioners’ sugar, and ouzo until the cream holds stiff peaks. Spoon a little of the whipped cream over the mousse and serve, garnished with mint sprigs or orange slices, if desired. |
