Dark Chocolate Mousse With Candied Ginger

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Dark chocolate mousse with candied ginger from Seasonal Menus at The New York Times by David Tanis whipping cream crystallized ginger eggs dark chocolate espresso orange liqueur of.

Dark chocolate mousse with candied ginger. In the top of a double boiler off the heat whisk together the eggs sugar ginger juice and ground ginger. 3 free-range eggs separated. For the fiery ginger shortbread 100g3½oz unsalted butter softened until very soft plus extra for greasing.

100g3½oz dark chocolate broken into pieces. Place over a pot of simmering water and whisk constantly for 6 to 8 minutes or until the sugar has completely dissolved and the mixture is thick and creamy. Here candied ginger garnishes dark-chocolate pudding.

Remove from the heat and add the chocolate.

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