Chocolate mousse with winter fruits

Name: Chocolate mousse with winter fruits
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 85 g Dark chocolate coating; 100 g firm nut nougat mass; 2 sheets Gelatine; 1 egg (size M); 1 Egg yolk (size M); 4 TSP Sugar; 2 TABLESPOONS Orange liqueur; 1 TABLESPOON Rum; 250 g Whipped cream; 4 Oranges; 2 TEASPOONS Cornstarch; 1 piece(s) (1 cm) Cinnamon stick; 7-10 Tbsp 1/2 + 4 star anise; 1/2 Vanilla pod; 2 Clementines; 50 g Amarena cherries; 1 TABLESPOON Pistachio kernels; 1 TABLESPOON Almond kernels without skin; 2 TABLESPOONS Honey; 7-10 Tbsp Cling film; 7-10 Tbsp Piping bag with perforated nozzle

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

85 g Dark chocolate coating
100 g firm nut nougat mass
2 sheets Gelatine
1 egg (size M)
1 Egg yolk (size M)
4 TSP Sugar
2 TABLESPOONS Orange liqueur
1 TABLESPOON Rum
250 g Whipped cream
4 Oranges
2 TEASPOONS Cornstarch
1 piece(s) (1 cm) Cinnamon stick
7-10 Tbsp 1/2 + 4 star anise
1/2 Vanilla pod
2 Clementines
50 g Amarena cherries
1 TABLESPOON Pistachio kernels
1 TABLESPOON Almond kernels without skin
2 TABLESPOONS Honey
7-10 Tbsp Cling film
7-10 Tbsp Piping bag with perforated nozzle

Directions

1
Chop the couverture and nougat coarsely and melt in a bowl on a warm water bath. Soak the gelatine in cold water. Separate the egg. Beat the egg yolks and 1 teaspoon of sugar in a kettle on a hot water bath until the mixture is light and thick. Add the dissolved nougat-chocolate mixture. Heat 1 tablespoon orange liqueur and rum. Squeeze the gelatine, stir in and stir into the chocolate mixture.
2
Let the chocolate mixture cool down to room temperature. Whip cream until stiff. Beat the egg whites until stiff, adding 3 teaspoons of sugar. Alternately fold the beaten egg whites and cream into the chocolate mixture. Pour the mousse into a bowl, cover with cling film and chill for at least 2 hours. Halve 2 oranges and squeeze them (approx. 200 ml juice). Mix 4 tablespoons of juice and starch. Bring 160 ml juice to the boil. Stir in the starch, add the cinnamon stick and 1/2 star anise and simmer for 2-3 minutes. Halve the vanilla pod and scrape out the pulp with the back of a knife and add to the juice. Remove the juice from the stove, cover the surface with cling film and chill for about 20 minutes. Wash 2 oranges, grate them dry and tear off zests with a zest ripper. Peel the oranges so that the white skin is completely removed.
3
Bring 160 ml juice to the boil. Stir in the starch, add the cinnamon stick and 1/2 star anise and simmer for 2-3 minutes. Halve the vanilla pod and scrape out the pulp with the back of a knife and add to the juice. Remove the juice from the stove, cover the surface with cling film and chill for about 20 minutes. Wash 2 oranges, grate them dry and tear off zests with a zest ripper. Peel the oranges so that the white skin is completely removed. Cut out the fillets between the separating skins. Peel the clementines, divide into slices and peel off the fine white skin. Cut the Amarena cherries in half. Remove spices from the orange juice. Add orange filets, clementines, pistachios, almonds, Amarena cherries, 1 tablespoon orange liqueur and honey to the lukewarm orange juice. Put the chocolate mousse in a piping bag with a medium perforated spout. Before serving, layer the praline mousse and fruit alternately in 4 glasses and decorate each with a star anise and orange zest
4
Cut out the fillets between the separating skins. Peel the clementines, divide into slices and peel off the fine white skin. Cut the Amarena cherries in half. Remove spices from the orange juice. Add orange filets, clementines, pistachios, almonds, Amarena cherries, 1 tablespoon orange liqueur and honey to the lukewarm orange juice. Put the chocolate mousse in a piping bag with a medium perforated spout. Before serving, layer the praline mousse and fruit alternately in 4 glasses and decorate each with a star anise and orange zest
5
waiting time approx. 1 1/2 hours