MOUSSE - CHOCOLATE TERRINE WITH MASCARPONE CREAM AND CANDIED ORANGE PEEL

By akselden

Refrigerate overnight.

Ingredients

• MOUSSE:
• 10 oz. bittersweet chocolate
• 2 oz. unsweetened chocolate
• 4 eggs, separated
• 2 T. granulated sugar
• 1/2 C. whipping cream
• Cocoa for garnish
• CANDIED ORANGE PEEL:
• 1 C. water
• 1 1/2 C. granulated sugar
• Zest of 2 oranges, cut in julienne
• MASCARPONE CREAM:
• 1/2 C. mascarpone
• 1/4 C. yogurt
• 3 T. reserved orange syrup
• GARNISH:
• Cocoa powder
• Candied orange peel

Preparation

Step 1

1. Melt chocolate in heavy pot on low heat. Beat in egg yolks. Mixture will seem slightly grainy. Remove from heat.

2. Whip cream until it holds its shape.

3. Whisk egg whites until soft peaks form, then beat in sugar. Whisk until egg whites are thick and glossy. Stir in one quarter of egg whites to chocolate mixture to lighten mixture, then scrape chocolate mixture into remaining egg whites and fold together. Fold in cream.

4. Line a 6 C. loaf pan with plastic wrap. Spoon chocolate mixture into loaf pan. Cover with more plastic and refrigerate overnight.

5. To make candied orange peel, bring water to boil, add orange peel and boil 2 minutes. Strain out orange peel and reserve. Add sugar to water and boil 2 minutes. Add orange peel and simmer on low heat until syrup is thick and peel is translucent, about 3 minutes. Drain peel, place on wax paper, and reserve syrup.

6. To make mascarpone cream combine mascarpone and yogurt. Beat in 3 T. reserved orange syrup.

7. To assemble dessert, unmould onto platter. Cut in slices and serve with a dollop of mascarpone cream, or, if you have time, pipe cream onto the plate. Using a sieve, sprinkle evenly with cocoa and decorate with candied orange peel.