serves 8
Ouzo and chocolate are a match made in heaven.
2 cups (480 ml) chilled heavy cream
4 large egg yolks
3 tablespoons granulated sugar
Pinch of salt
3 tablespoons ouzo
3 tablespoons orange liqueur
7 ounces (200 g) good-quality bittersweet chocolate, chopped
FOR GARNISH
1 cup (240 ml) heavy cream
2 teaspoons confectioners’ sugar
2 teaspoons ouzo
Mint sprigs or orange slices (optional)
In a small heavy saucepan, heat ¾ cup (180 ml) of the cream over low heat just until hot. Do not allow to boil.
In a medium metal bowl, whisk together the egg yolks, granulated sugar, and salt until combined. While whisking, add the hot cream in a slow stream and whisk continuously until combined.
Transfer the custard to saucepan and cook over low heat, stirring continuously, until it registers 160ºF (70ºC) on a candy thermometer. Strain the mixture through a fine-mesh sieve into a bowl and stir in the ouzo and orange liqueur.
In the top of a double boiler, melt chocolate, stirring frequently. Whisk the custard into the melted chocolate until smooth. Remove the top of the double boiler and set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1¼ cups (300 ml) cream until it holds stiff peaks. Whisk a quarter of the whipped cream into the cooled chocolate custard to lighten it, then fold in the remaining whipped cream. Spoon the mousse into eight wineglasses or 6-ounce ramekins, cover, and refrigerate for at least 6 hours.
Remove the custards from the refrigerator 20 minutes before serving.
For the garnish, in the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, confectioners’ sugar, and ouzo until the cream holds stiff peaks. Spoon a little of the whipped cream over the mousse and serve, garnished with mint sprigs or orange slices, if desired.