One-third cup of water
120g semi-sweet chocolate chips
1 tablespoon vanilla
1 tablespoon grated orange zest
One-third cup half-and-half instant powder
3 egg whites at room temperature
3 tablespoons cornstarch
2 tablespoons granulated chocolate for garnish (optional)
One-third cup of water
120g semi-sweet chocolate chips
1 tablespoon vanilla
1 tablespoon grated orange zest
One-third cup half-and-half instant powder
3 egg whites at room temperature
3 tablespoons cornstarch
2 tablespoons granulated chocolate for garnish (optional)
Cut a piece of aluminum foil long enough to wrap around a soufflé dish
Fold the paper three times in the direction of length and place it around the dish
Secure with crepe tape. Reserve
Pour water into a bowl and put it in the freezer or refrigerator for about 25 minutes, or until a thin layer of ice forms on the surface (about 0.5 cm thick)
Melt the chocolate in a double boiler and let it cool
Add vanilla and orange zest. Reserve
Pour the partially frozen water (including the formed ice) into a large bowl and add half-and-half
Beat with an electric mixer at high speed for about 5 minutes, or until stiff peaks form. Reserve
Beat egg whites until they become soft peaks
Add cornstarch one tablespoon at a time, beating until stiff peaks form (do not overbeat)
Add a little of the mousse to the melted chocolate
Add the remaining mousse and mix carefully
Finally, add the half-and-half mixture and mix carefully
Place in a glass bowl or individual cups with a capacity for 1/2 cup (tigelinhas or small coffee cups)
Refrigerate for several hours until firm
If desired, garnish with 2 tablespoons of granulated chocolate
Serves 7
Note: It's best to consume on the same day, as over time, water separation occurs.
