Chocolate Mousse With Candied Tangerines Recipes

CHOCOLATE MOUSSE WITH CANDIED TANGERINES

Steps:

• Bloom the gelatin in cold water. Halve the vanilla bean pod lengthwise, scrape the seeds into a pot, and the vanilla bean pod and the milk and slowly bring to a boil. Set aside and remove the vanilla bean. Whisk the egg yolks, chocolate liqueur and sugar over a hot water bath until thick and creamy.
• Whisk the milk into the egg yolk mixture in a thin stream, add the cocoa powder and cinnamon and whisk until ribbony. Squeeze any excess water from the gelatin and dissolve in the warm cream. Transfer the bowl to an ice bath and whisk until cold. Whip the heavy cream and the egg whites until stiff, separately, then fold into the cooled cream. Distribute the cream between serving glasses and garnish with candied tangerine peel.

CANDIED TANGERINE SLICES

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.

DARK CHOCOLATE MOUSSE WITH CANDIED GINGER

Steps:

• Set a medium bowl over a saucepan of boiling water. (Don't let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.
• Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.
• In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1/3 of the beaten egg whites into chocolate mixture to lighten it.
• Gently fold in the remaining whites to incorporate, taking care not to deflate. (It's OK if mixture looks a little streaky.)
• Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.
• To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.