Orange & Spice Chocolate Mousse

Melt the chocolate and heavy cream over a bain marie, aka a double boiler, until smooth. Mix in the orange zest and cayenne and let the mixture begin to cool.

Also over a bain marie, in a separate bowl, whisk the egg yolks and sugar together until well combined and at the ribbon stage. The mixture is at the ribbon stage if you lift your whisk from the mixture and a solid line or ribbon of the egg mixture falls into the bowl and slowly disappears.

Slowly combine the chocolate mixture into the egg yolk mixture, by first adding a small amount and making sure they are fully integrated together. In small portion amounts, continue to add the rest of the chocolate mixture, making sure not to curdle or cook the eggs. Continue to gently add them together until all is fully incorporated.

Put the mixture back over the bain marie, whisking until the eggs are cooked and the mixture is thickened, about 5 minutes. Remove the mixture from the heat and set aside to cool.

To make the whipped cream, vigorously whisk the 2 ½ cups of heavy cream with the powdered sugar and vanilla. The mixture will stiffen up so you can gently fold it into the chocolate mixture. Add half at a time, until they are fully combined. Do not over mix.

Portion mousse into 4-6oz cups and put in the fridge to set. Top with orange zest as a garnish and enjoy with small glasses of 1850 Wine Cellars Heritage Dessert Wine.