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1
In the top of a double boiler or in a stainless steel bowl placed over a pot of barely simmering water, place the chocolate and cook, stirring occasionally, until the chocolate is melted and smooth.
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2
Remove from the heat and whisk in the butter.
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3
Add the egg yolks and whisk until smooth.
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4
(The high fat content of the mixture may cause it to separate, but continue whisking and it will come back together).
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5
Add the Grand Marnier and mix well.
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6
In a separate bowl, beat the egg whites until frothy.
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7
Add the sugar and beat until stiff peaks form.
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8
Transfer to a large bowl.
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9
In a separate bowl, whip the cream until stiff, and fold into the egg whites.
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10
Fold 1/3 of the egg white mixture into the chocolate to lighten, and then fold back into the egg white bowl until blended, being careful not to over mix.
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11
Cover and refrigerate until ready to serve.
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12
To serve, spoon about 3 tablespoons of the raspberry coulis into the center of 4 dessert plates and top with a chocolate meringue shell.
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13
Decoratively arrange the orange segments, raspberries and mint around the meringues and fill the meringues with the mousse.
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14
Serve immediately.
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15
1/4 cup sugar
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16
1/4 water
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17
2 cups fresh raspberries, rinsed and picked over
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18
Combine the sugar and water in a medium heavy pot and bring to a boil over high heat.
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19
Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes.
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20
Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
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21
Transfer to a blender or food processor, and puree on high speed.
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22
Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible.
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23
If too thick, add water a teaspoon at a time to reach the desired consistency.
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24
Cover and refrigerate until ready to use.
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25
(The coulis can be refrigerated in an airtight container for up to 3 days.)
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26
3 large egg whites
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27
1/4 teaspoon cream of tartar
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28
Pinch salt
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29
3/4 cup sugar
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30
1 teaspoon pure vanilla extract
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31
1/4 cup unsweetened cocoa, sifted
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32
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper or non-stick mat, such as a silpat.
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33
In a very clean large bowl, using very clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form.
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34
Beating, gradually add the sugar and vanilla until stiff peaks form and the mixture becomes glossy.
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35
Fold in the cocoa powder and transfer to a pastry bag with a plain tip.
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36
Pipe the meringue into large circles onto the prepared baking sheet, making the sides higher than the center to make a bowl-shape for holding the mousse and leaving 1-inch space between each.
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37
(Alternatively, drop the meringue with a spoon onto the baking sheet and form large circles, pressing with the back of the spoon to make indentations in the centers.)
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38
Bake on the middle rack of the oven for 1 hour.
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39
Turn off the heat and leave in the oven until the meringues are dry and the tops have slightly cracked, about 1 hour.
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40
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
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41
Serve at room temperature.
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42
(The meringues can be made in advance and kept in an airtight container at room temperature for up to 2 days.)
