Ingredients
8 oz plain chocolate, broken into cubes
1 juice and grated rind of
1 1 orange
1/2 oz butter
1 tbsp orange-flavoured liquer
4 large eggs, separated
1/2 pt double cream, whipped
2 oz plain chocolate, grated
Directions
Place chocolate in a heatproof bowl over a pan of simmering water. Add
juice of orange and stir occasionally until chocolate has melted.
Remove from heat and stir in butter, orange liquer and egg yolks.
Whisk egg whites until they form stiff peaks and gently fold into the
chocolate mixture. Pour into a glass serving bowl. Chill for at least
two hours until set.
Spoon whipped double cream into a piping bag fitted with a star
nozzle. Pipe around top of mousse and arrange orange rind and grated
chocolate alternately around the cream to decorate.
Servings: 6 servings
Chocolate & Orange Mouse Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into distant history, certainly as far into history as the Egyptians, and possibly even further. Interesting though that is, generally, these early records were just very basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts are a few tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. He also recounts how the Roman cooks were skilled in the use of many herbs, including a few you will know for example basil, fennel and asafoetida. Continuing our culinary historical journey, we find a couple of interesting recipe books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that appears on menues today, but instead accounts of the types of food prepared by the cooks of the nobility of that time. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, such as rosemary and coriander. The introduction of these new culinary ideas caused a torrent in books on cooking, some of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful and wealthy competed with each other to lay on the best banquets, and consequentially cooks and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and publishing the recipes of their peers. When we get to the 20th century, cookbooks are in high demand, due to better eduction, more free time and disposable income. The TV revolution gave us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chocolate & Orange Mouse recipe.
