Chocolate orange mousse
zeste of blood orange
Step by step
Transfer the chocolate to a microwave safe bowl and melt on low heat.
Separate the eggs. Add the sugar to the egg yolks and whip on high speed with the Cordless Hand Mixer until the mixture is light and doubles in volume.
Fold the melted chocolate into the egg yolk mixture.
Whip the egg whites until stiff peaks form and gently fold the egg whites into the chocolate base.
Scrape the seeds out of the vanilla bean and add it to the cream. Whip the cream until soft peaks form. (Keep some of the cream aside for dressing.)
Fold the whipped cream and orange zeste into the chocolate mousse.
Divide the chocolate mousse over serving glasses and refrigerate for at least 4 hours.
Serve with a dollop of whipped cream and candied oranges.