Last night I had Figgy over for dinner and Sarah-Jane Adventures and so I made Shepherd’s Pie for the three of us. As I’ve blogged about shepherd’s pie before I’ve decided to skip past that and go straight to dessert. This one comes from the fabulous Nigella Lawson book Nigellissima and is surprisingly easy to do for such a delicious result.
The recipe here makes six, however I halved it for just the three of us and that worked perfectly.
150g of dark chocolate, finely chopped
175g of condensed milk
500ml of double cream
A pinch of salt
2 tablespoons of Triple Sec, Cointreau or other orange liqueur (I used Licor 43 and that worked very nicely)
2 tablespoons of fresh orange juice
Zest of half an orange
Carefully melt the chocolate, either in the microwave or over a saucepan of boiling water. Once completely melted leave to cool slightly.
Pour the condensed milk and 250ml of the double cream into a bowl, add the salt and whisk until only just thickened. When you lift the beaters there should be a trail of cream.
Stir about a third of the whipped cream mixture into the chocolate. Then, in two or three batches fold the chocolate into the remaining whipped cream mixture. Then gently stir in the liqueur and then the orange juice.
When all is evenly mixed, carefully fill six glass ramekins (of about 150ml capacity) to about 6-10mm below the rim.
Put the mousses in the fridge to chill for at least an hour.
Just before serving the mousses whip the remaining cream until thickened but not stiffened and distribute between the mousses.
Sprinkle the orange zest over the top of each mousse and serve.