Us Canadians are uptight about “foreign” influences and our government tries to protect our industries from foreign domination (US) and dually to promote Canadian content in literature, print media, television, radio, music and even commercials.
The government body responsible for this regime is the Canadian Radio-television & Telecommunications Commission (CRTC).
Without the CRTC, there would be no Food Network Canada which by law must have a certain percentage of Canadian-produced shows on air.
The CRTC is a double-edged sword but in the instance of food, I think they’ve done good by giving some Canadian food personalities a chance at the food spotlight.
At Food Network Canada, there’s a Cooking Club Recipe Challenge held each month and a recipe from one of the Network’s Canadian personalities is chosen as the featured recipe.
Several food bloggers like myself reproduce the featured recipe along with their own little twists.
This month’s recipe is Laura Calder’s Chocolat Mousse. Laura Calder is from eastern Canada and her show’s called French Food at Home. I’ve tried a couple of her recipes and I was pleased with the results. I understand she’ll be back for a second season (yay…she’s hot)!
Her chocolate mousse is very straight forward but I should underline that raw eggs are used here and if you don’t have the freshest of eggs, are pregnant, elderly or infirm then please try a mock chocolate mousse.
This dessert is simple elegance, easy to make and a joy to eat…licking each little bit of mousse off the spoon. The hint of orange is always welcome and for my own little twist, I crushed some Amaretti cookies to top off this classic dessert.
- 5 ounces dark chocolate
- 4 egg whites
- 2 tbsps sugar
- 2 egg yolks
- 1 tsp orange zest
- 1 tbsp Cointreau
- Melt the chocolate over a bain-marie (double boiler) until smooth. Beat the egg whites to soft peaks, sprinkle in sugar, and continue beating to a stiff meringue, a minute or two longer.
- Beat the yolks with the orange zest and Cointreau in a bowl.
- Whisk the chocolate into the yolks. Fold in a spoonful of the whites, then pour the chocolate into the remaining whites and fold gently to combine evenly. Pour the mousse into a serving bowl. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.
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