Orange or Peppermint Chocolate Mousse

Chocolate mousse is a simple and elegant dessert that’s sure to please at any holiday gathering. It only requires four ingredients, and an electric mixer does almost all the work for you. (Hats off to those that have the arm muscles to beat by hand.)

Strangely, I’m not a huge fan of chocolate, but I do enjoy it paired with orange, mint, or caramel.  The mousse is lightly infused with a hint of extra flavor, but the chocolate isn’t overpowered for the chocolate lovers of the world.

This recipe does use uncooked egg whites.  Always use common sense when consuming uncooked food, especially when cooking for those with health issues.  I’ve made mousse numerous times, and have never had a problem.  (Although if the raw eggs are a deal breaker for you, let me suggest this fabulous chocolate cake).

Step One: Melt 8 oz of chocolate and 1/4 c of heavy whipping cream over medium heat in a double boiler.  Stir occasionally, and once chocolate has melted, remove from heat

Step Two: Beat four egg whites with mixer until stiff

Step Three: Set aside egg whites and beat remaining 3/4 cup of cream and 1 teaspoon of orange or mint extract, until stiff peaks form

Step Four: Gently fold the chocolate and cream mixtures together, then add the egg white mixture.  The mousse should be uniform, but try not to overmix, because you want to keep as much air in the mousse as possible.

Step Five: Chill the mousse for at least one hour, then serve.  I garnished the orange mousse with orange peel and additional melted chocolate, and the mint mouse with crushed peppermint candy and a mint sprig

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