The Secret of the Best Mousse Au Chocolat with Orange Sauce

The trick: Mix a little cinnamon and a tiny bit of instant coffee powder into the cocoa – this gives the mousse a more tart note.

Chop the cooking chocolate into small pieces with a large kitchen knife. Heat the whipped cream in a baking bowl in a warm water bath, add the chocolate pieces and stir with a clean wooden spoon until smooth. Add the vanilla pulp.

Cut cold butter into small cubes, gradually add to the cooking chocolate-whipped cream mixture and stir everything together until homogeneous. Add the cocoa through a sieve, then remove the baking bowl from the water bath. Add the cognac and Grand Marnier to the mixture. 3.

Stir in the egg yolks one by one. Beat the egg whites with the sugar and a pinch of salt until stiff. 4.

4. whip the cold whipped cream until firm, but not overdone. Add some of the whipped cream and snow to the chocolate mixture and beat until smooth. Then add the remaining whipped cream and snow and fold in loosely.

5. leave the mousse to cool for three hours, then pour into a bowl or individually into round glasses.

For the sauce, melt the sugar with a little lemon juice until caramelized. Extinguish with grenadine.

Add the orange juice with the remaining juice of one lemon. Next, add jam and whiskey and lightly simmer for about three minutes, perhaps skimming.

8. lightly pull off the sauce with potato starch and put it on ice to cool. Who likes,

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