Chocolate Mousse By Laura Calder Food

CHOCOLATE MOUSSE BY LAURA CALDER

Steps:

• Melt the chocolate over a bain-marie until smooth.
• Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
• Beat the yolks with the orange zest in a bowl.
• Whisk the chocolate into the yolks.
• Fold in a spoonful of the whites into the chocolate mixture.
• Pour the chocolate into the remaining whites and fold gently to combine evenly.
• Pour the mousse into 8 serving bowls. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.

MOELLEUX AU CHOCOLAT

Steps:

• For the cakes:
• Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment. In a double boiler, bowl or saucepan, very gently melt the butter and chocolate together over a water bath. In a separate mixing bowl, beat the eggs and sugar until thick, pale, and ribbony. Beat in the flour, and finally the chocolate mixture. Pour the mixture into the ramekins and chill.
• Just before serving, preheat the oven to 400 degrees F.
• Place the ramekins on a baking sheet, and bake until the top is set, 12 to 14 minutes. Remove. Let sit 5 minutes, before unmolding onto plates. Serve with caramel sauce, if using, or a scoop of ice cream.
• For the caramel sauce:
• Add a spoonful of water to the sugar in a saucepan over medium-high heat and boil to caramel, about 5 minutes. Do not stir with a spoon. Swirl the saucepan over the heat until desired color is achieved. Cook's Note: Be careful not to let it get too dark. Stir in the butter to melt (careful it will splatter), then the cream. Add a squirt of lemon juice, to taste.