The 69
Indulge in the ultimate fusion of decadent chocolate and zesty citrus with "The 69," a luxurious layered dessert that’s as sophisticated as it is satisfying. This recipe combines a velvety dark chocolate mousse with a light, tangy orange-infused cream for a perfect harmony of flavors. Featuring quality ingredients like 70% cocoa dark chocolate, freshly squeezed orange juice, and fragrant orange zest, this treat balances richness with refreshing brightness. The addition of whipped cream and a hint of vanilla provides a luscious, airy texture, while the gelatin ensures beautifully defined layers. Ideal for dinner parties or romantic evenings, this make-ahead dessert is not only stunningly elegant but also refreshingly light. Garnished with fresh mint leaves and a sprinkle of orange zest for a finishing touch, "The 69" is sure to enchant your guests and leave them craving more!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 300 milliliters Heavy cream
- 50 grams Granulated sugar
- 3 Eggs, separated
- 60 milliliters Orange juice, freshly squeezed
- 1 teaspoon Orange zest
- 1 teaspoon Gelatin (unflavored)
- 30 milliliters Water (for blooming gelatin)
- 1 teaspoon Vanilla extract
- 20 grams Powdered sugar
- 5 leaves Fresh mint leaves (for garnish)
Instructions
1. Chop the dark chocolate into small pieces and melt it gently over a double boiler or in a microwave, stirring until smooth. Set aside to cool slightly.
2. In a clean bowl, whip 150ml of heavy cream until soft peaks form. Refrigerate until needed.
3. In another bowl, beat the egg yolks with 25g of granulated sugar until pale and creamy. Slowly fold in the melted chocolate until fully incorporated.
4. In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 25g of granulated sugar and whip until stiff peaks form. Gently fold this meringue into the chocolate mixture, followed by the whipped cream. Divide this chocolate mousse evenly into serving glasses, filling them halfway. Refrigerate for at least 1 hour.
5. Bloom the gelatin by sprinkling it over 30ml of water in a small bowl. Let it sit for 5 minutes.
6. In a saucepan, warm the orange juice over low heat. Add the bloomed gelatin and stir until dissolved. Remove from heat and allow it to cool slightly.
7. Whip remaining 150ml of heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the cooled orange juice mixture and orange zest.
8. Spoon the citrus cream evenly over the set chocolate mousse layers in the glasses. Smooth the tops with the back of a spoon and refrigerate for at least 2 hours to fully set.
9. Once ready to serve, garnish each glass with a mint leaf and an optional sprinkle of additional orange zest. Serve chilled and enjoy your decadent creation!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 21.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
