This mousse recipe is absolutely sinful! Take time dipping your spoon through the light, cloud-like cream topping into the smooth, velvety chocolate before delighting your tastebuds with this luxuriantly sensuous mousse that is both rich and silky but still light…with a gentle, naughty little kick of Cointreau. Simply divine and no effort to make!
What you need…
150g dark chocolate (70%+ cocoa solids) chunked
175g condensed milk
500ml double cream
Pinch of salt
30ml Cointreau orange liqueur
30ml freshly squeezed orange juice
Finely grated orange zest or chocolate sprinkles to decorate
What to do…
Gently melt the chocolate in a steamer over a pan of simmering water, stirring and scraping down the sides into the middle towards the end. Set aside to cool slightly.
In a large bowl, pour in the condensed milk and half the double cream. Add the salt and used a handheld electric whisk to beat together until thickened – but only just – when you lift the whisks, they should leave a trail of ribbons.
Stir about one third of the whisked cream into the slightly cooled melted chocolate and use a balloon whisk to gently fold it in. Then, in either 2 or 3 batches, fold the chocolate mixture back into the large bowl of cream and condensed milk, again using the balloon whisk. Then, gently stir in the Cointreau and lastly, the orange juice.
Divide the mousse between 6 pretty glasses or tea cups, leaving a gap of about 1cm from the top. Pop in the fridge for 1 hour…..or 24 – they keep well providing you can keep others in your household from helping themselves.
Just before you want to serve them, use your handheld electric whisk to beat up the remaining cream until thickened but still floppy and then plop a large spoonful on top of each chocolate mousse. Decorate with orange zest or chocolate sprinkles. Serve to a raptuous table of diners
Done in a flash, next to no effort and absolutely gorgeous!