This is an ideal dessert for two as it can be prepared fully the night before and poured into individual ramekins ready for serving! This recipe makes about two or three 1 cup (8 oz) portions, depending upon how much air you whip into the egg whites and cream. Look out for high quality candied orange peel in Gourmet Food Stores.
2 oz semisweet chocolate
2 tbsp. fresh orange juice or orange flavored liqueur
2 eggs, separated
pinch of kosher salt
1/4 cup of Organic Honey
1/2 cup of light cream=4 oz
2 tsp. minced candied orange peel, optional
1. Combine the chocolate and orange juice or liqueur in the top pan of a double boiler or in a heatproof bowl. Place over (but not touching) simmering water and stir until melted and smooth. Remove the pan or bowl from over the water and let cool a bit, then whisk in the egg yolks until well blended.
2. In a bowl combine the egg whites and salt. Using an electric mixer, beat until soft peaks form. Gradually add the honey, continuing to beat until stiff, but not dry, peaks form. Stir one-third of the beaten whites into the melted chocolate to lighten it, and then gently fold in the remaining whites into the mixture.
3. In a chilled bowl with chilled beaters, beat the cream until stiff peaks form. Gently fold the cream into the chocolate mixture.
4. Divide the mixture evenly among 2 or 3 ramekins. Cover and refrigerate until set, at least 2 hours or for up to 1 day.
5. To serve, garnish with the candied orange peel, if desired or a simple mint leaf.
Serve this dessert with freshly brewed regular or decaffeinated coffee and offer Muscat Wine or Cointreau as an accompaniment.
Like Water for Chocolate