Dark Chocolate Orange Mousse
By Joe
Source: Serious Eats — Lauren Weisenthal, French Silk Chocolate Pie.
A french silk chocolate pie recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Whip heavy cream and keep to one side in the fridge. Beat eggs, sugar, and salt together in a mid-sized heatproof bowl. Stand the bowl over a pot of simmering water; cook, beating the whole time, till the temperature reaches 160ºF (71ºC). Beat in chocolate and espresso powder till melted, smooth, and mixed. Remove from heat; cool 5 minutes, mixing now and then. In a mixer with the paddle, beat butter on mid-sized speed till there are no lumps left plus silky, 1 to 2 minutes, stopping in order to scrape sides of bowl. Gradually tip in chocolate mixture, beating till everything is uniformly mixed and stopping to scrape sides of bowl if you need to. Mix a third of whipped cream into chocolate mixture till everything is uniformly mixed to lighten. Fold in leftover whipped cream in two additions till everything is uniformly mixed and no white or dark streaks remain. Tip mixture directly in the cooled, blind-baked pie shell. Spread in an even layer using a little offset spatula. Put in the fridge the pie in the fridge for no less than 4 hours or preferably overnight. Top with extra whipped cream and chocolate shavings right before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
20.4 g per serving
40.8 % of the 50 g daily maximum · 81.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 5.1 g |
| Carbohydrate | 41.3 g |
| of which sugars | 21.7 g |
| of which free sugars | 20.4 g |
| Fat | 27.8 g |
| of which saturates | 15.2 g |
| Fibre | 3.1 g |
| Salt | 0.35 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
