This orange flavoured chocolate mousse is sprinkled with a hot Japanese spice called Nanami Togarashi which you will find in the ethnic section of some supermarkets.I couldn't resist creating this dessert one day to challenge the tastebuds of some visitors.Luckily they loved it!
Nanami Togarashi is a complex spice, made out of 7 ingredients: red chili peppers, roasted orange peel, Japanese pepper, white and black sesame seeds, nori (seaweed) and ginger.
The tiny granules are a colourful mix of creamy, brown, black, burnt orange and red. It’s hot, but not so fiery that it will burn your tongue.Once you’ve had your first taste it can easily become addictive.
The spicy taste enhances the clean and simple flavours of Japanese food and can be added to many different kinds of dishes such as soups, noodles and rice crackers.
My favourite way of using it, however, is to make this orange flavoured chocolate mousse and to allow guests to sprinkle over as much Togarashi as they dare. The Fair Trade orange chocolate bars available from Trade Aid shops throughout New Zealand are perfect for this recipe. It can be prepared the day before and as it’s rich a little will go along way.
Orange Chocolate Mousse
Ingredients
2 100g bars of Fair Trade Dark Orange Chocolate.
125 ml of water
3 eggs separated
1 tablespoon of Grand Marnier ( optional)
3 tablespoons of sugar
2 100g bars of Fair Trade Dark Orange Chocolate.
125 ml of water
3 eggs separated
1 tablespoon of Grand Marnier ( optional)
3 tablespoons of sugar
Method
Heat the chocolate with the water in a saucepan.
Stir until it is melted.
Keep on simmering the mixture for about 2 minutes until it thickens slightly.
Take it off the heat and let it cool slightly for a minute.
Beat in the egg yols one at a time. The hot choclate mixture will cook them slightly.
Beat in one tablespoon of Grand Marnier (optional)
Beat the eggwhites until stiff.
Gradually beat the sugar into th eegg whites until the mixture is glossy.
Fold the eggwhites lightly into the chocolate mixture.
Put the mousse into small pots or glasses. Depending on their size it will serve 6-8 .
Leave them to set in the fridge for a couple of hours.
Heat the chocolate with the water in a saucepan.
Stir until it is melted.
Keep on simmering the mixture for about 2 minutes until it thickens slightly.
Take it off the heat and let it cool slightly for a minute.
Beat in the egg yols one at a time. The hot choclate mixture will cook them slightly.
Beat in one tablespoon of Grand Marnier (optional)
Beat the eggwhites until stiff.
Gradually beat the sugar into th eegg whites until the mixture is glossy.
Fold the eggwhites lightly into the chocolate mixture.
Put the mousse into small pots or glasses. Depending on their size it will serve 6-8 .
Leave them to set in the fridge for a couple of hours.
Allow guests to sprinkle their own Nanami Togarashi on. The most timid may leave it off, the chocolate mousse on its own still tastes superb.
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