Ok guys this is a bit hard to admit but I’ve ran out of places I want to eat at in Adelaide. It’s just that what is popular isn’t what I’m interested in. Like all these hip brunch places popping up but in the end they sell the same stuff: steak sandwiches, baked eggs, avocado on toast etc. I am bored. Bars are also quite in but I’m not much of a drinker as I would rather spend $20 on a meal than $20 on a cocktail.
This is the reason I’m going to be posting more recipes. Also it’s a chance to keep pushing myself with food photography and try to keep up this momentum that I’ve had since finishing my portfolio. My first shoot for my portfolio was this orange chocolate mousse. It sounds like a weird combo but it works with a hit of smooth dark chocolate with subtle orange tones. The orange gives a bit of fresh relief to the mousse, otherwise it may be just too heavy to eat. The mousse is soft and silky that melts on the tongue – if you don’t make a mistake like me (explanation below).
I do prefer to use a hand held electric whisk to make this as I check it more frequently. With my stand mixer I leave it on and kinda forget about it which lead to whipped eggwhites that felt like glue. Oops. This resulted in quite a dense and heavy texture that just wasn’t right. If made correctly it is delicious and a perfect recipe for summer (don’t need to turn on the oven at all!).
Orange Chocolate Mousse
My cousin gave me this recipe a really long time ago so I’m not sure where the original source is from.
200g dark chocolate
5g grated orange zest
20ml orange juice
3 egg yolks
4 egg whites
300ml thickened cream
- Whisk thickened cream to soft peaks.
- Whisk egg whites to firm peaks and then add sugar gradually.
- Warm the milk and infuse with grated orange zest.
- While milk is infusing, melt chocolate in a heatproof bowl over a saucepan filled with simmering water. Stir until smooth and chocolate melted.
- Strain the milk, add the infused milk to the chocolate and stir well.
- Remove chocolate from heat and add orange juice.
- Add egg yolks and stir gently.
- Fold whisked egg whites into chocolate mixture.
- Fold whipped cream into chocolate mixture.
- Ladle mousse into glasses.
- Cover tops of glasses in plastic wrap and store in fridge until set (minimum 2 hours).