Recipe for romance: Crab legs and chocolate mousse
There’s a reason they give you a bib in seafood restaurants. Crab is messy. It’s also vaguely dangerous — I said “ow!” so many times when rinsing the ice off several massive king crab legs, P called out, “Use COLD water, not hot!” From the kitchen, I rolled my eyes.
“Thanks, honey.”
It was P’s birthday last week. He turned 31, though the gifts I bought him were more like the digits were switched: a Star Wars Lego set (something called a TIE Fighter, which I used to think was spelled Thai), a couple of Prince of Persia games for his GameCube, a remastered copy of the Beatles’ “Revolver” and a Led Zeppelin album. He seemed happy.
For dinner, he requested crab legs, which I had prepared only once before. They were simple enough — steamed about six minutes and served with drawn butter. I served them with broccoli roasted with olive oil topped with Parmigiano and lemon zest and a simple risotto made with the sparkling wine we were drinking, a fabulous bottle from Charles de Fere. (Great wine, creamy and tart and less than $15.)
And then, my wild card: Ina Garten’s dark chocolate mousse, the only dessert he’s been known to like (besides Chocolate Shoppe Zanzibar, the world’s darkest chocolate ice cream). It’s made with Grand Marnier, which was still sitting in the cabinet from the last time I made this dessert.
This is perfect for Valentine’s Day, not least because you should share it — one bowl, two spoons — and you can whip it up the day before and pop it in the fridge. It’s rich and dark and creamy smooth, easily one of the most decadent things I’ve ever made. If you have someone you want to romance this year, even if it’s just you, trust me: dark chocolate mousse. It’s heaven.
Dark Chocolate Orange Mousse
From Ina Garten’s Barefoot in Paris. Serves 2.
- 2 ounces good semisweet chocolate (50-70 percent), chopped
- 1 tablespoon orange liqueur (recommended: Grand Marnier)
- 1 tablespoon water
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon grated orange zest
- 3 tablespoons unsalted butter, at room temperature
- 2 extra-large eggs, at room temperature, separated
- 1/8 cup plus 1/2 tablespoon sugar
- Pinch kosher salt
- 1/8 cup cold heavy cream
- Whipped cream, for decoration
- Mandarin orange (fresh), for decoration
Combine the chocolate, orange liqueur, 1 tablespoon water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
Place the egg yolks and 1/8 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat 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.
Place 1/4 cup of egg whites (save or discard the rest), the salt, and 1/4 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes (or a single bowl if you want to share, romantic-like). Chill and decorate with whipped cream and oranges.
Makes mouths happy!
