Of all the recipes that caught my eye in Nigella Lawson’s Italian inspired book, nigellissima, her instant chocolate-orange mousse was the one I had to make; firstly, because I love me some good chocolate mousse, but mostly, because it called for Aperol, a (very) bitter orange liqueur I bought thinking that splashing Prosecco over a bit in a glass and adding a strawberry ice cube would make for a pleasant sparkling cocktail.
And, lastly, because dark chocolate and orange; amiright?
•6 oz bittersweet chocolate*
•1 cup heavy cream
•2/3 cup sweetened condensed milk
•Pinch of salt
•2 tbsp Aperol
•2 tbsp orange juice
•Zest of 1/2 an orange
•Additional cream, whipped
Melt the chocolate in the ‘wave according to instructions on the package. When almost melted, scrape down the sides of the bowl and stir until smooth, then set aside to cool just a bit.
Pour one cup of the heavy cream into a bowl with the pinch of salt and whisk until soft peaks form.
Stir about one third of the cream and milk blend into the slightly cooled chocolate, then fold this back into the remaining cream and milk mixture.
Note: I ended up with seven nicely filled serving glasses, and no one thought they were being short shrifted. This is a really good, really rich dessert, and sometimes, less really is more.
Remove from the fridge about 30 minutes before serving with additional whipped cream and the orange zest.
I’m not really minding that bottle of Aperol in the liquor corner anymore…