Orange Mint Mousse Recipe

With the lemon zest andhint of mint to go with bittersweet chocolate, it's perfectly creamy with all the flavors yourfamily and friends will enjoy. Place eight 6-ounce ramekins on a rimmed baking sheet, coating it with cookery spray.

In a separate bowl, sift the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your electric mixer. Use the paddle attachment and mix it on medium-low speed for three minutes or until the mixture is smooth and combined.

Bake it for about 20 minutes or until the centers come out clean when using a cake tester. Transfer the ramekins to the wire rack and let it cool.

Run a knife around the sides of the cakes and unmold it. Then trim each cake until they are one-inch high and put it on a baking sheet with parchment paper.

After that, cut eight strips of parchment paper (about 11x3 inches) and wrap it around the base of the cakes. Keep the bottom flush with the baking sheet and secure the wrapped parchment paper (like a collar) with tape.

Use the whisk attachment and beat it on medium-high speed until you see soft peaks begin to form, which takes nearly four minutes. Transfer it to another bowl and refrigerate it for one hour.

Put the egg yolks in a clean bowl and use a clean whisk attachment to beat on high speed until the eggs are pale and frothy, which takes about four to five minutes. Boil the sugar, corn syrup, and two tablespoons of water until it's boiling over high heat and clear with large bubbles, which takes one minute.

Reduce the mixer speed to medium-low and add the hot syrup to the egg mixture. Raise the speed to medium-high and mix everything until it has thickened, which takes five minutes.

Add about one-third of the chocolate mixture to the whipped cream and whisk everything to combine. Insert the remaining chocolate mixture and whisk until everything is combined.

Press the mixture through a large-mesh sieve and into another large bowl, throwing away any solids. Transfer the mixture to a large pastry bag with a large tip.

Pipe one-inch layers of mousse into each parchment collar and refrigerate until the mousse sets, which is about four hours or overnight.