Sample text for Barefoot in Paris : easy French food you can make at home / Ina Garten ; photographs by Quentin Bacon ; food styling by Rori Trovato ; styling by Miguel Flores-Vianna.

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Counter Chocolate Orange Mousse: Serves 4-8

•6 ounces semisweet chocolate
•2 ounces good bittersweet chocolate, chopped
•1/4 cup Grand Marnier liquer
•1 teaspoon grated orange zest
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•8 extra-large eggs, at room temperature, seperated
•1/2 cup plus 2 tablespoons sugar
•Pinch of kosher salt
•1/2 cup cold heavy cream
•Whipped cream and mandarin orange segments, for decoration

Combine the two chocolates, Grand Marnier, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water until the chocolate just melts. Cool to room temperature. Whisk in the orange zest and butter until completely combined.

With an electric mixer, beat the egg yolks and 1/2 cup of the sugar on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Beat 1 cup of the egg whites, the salt, and 1 tablespoon of the sugar on high speed until firm but not dry. Whisk half of the egg whites into the chocolate mixture; then carefully fold the rest.

Whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Chill the mousse and decorate with whipped cream and oranges, if using.

Library of Congress subject headings for this publication: Cookery, French