Recipe from Alexander Herrmann - Küchen IQ: Volume 1: Basis; 272 pages; Publisher: Collection Rolf Heyne (October 2010).
Chop the dark chocolate and the milk chocolate into small pieces with a knife and put them into a small metal bowl. Place the metal bowl on a warm water bath and put the chocolate coating
melt while stirring. (The bottom of the metal bowl must not touch the bottom of the pot of the water bath or the water surface. In addition, no condensation water may drip into the chocolate coating). The liquid couverture should only be lukewarm, not hot. (Otherwise it will curdle.)
Soak the gelatine in cold water for 5 minutes.
Separate an egg. Mix the egg yolk with the second egg, the freshly squeezed orange juice, some finely grated orange peel and
pour the espresso into a metal mixing bowl (beating pot). Place the metal bowl on a warm water bath and whip the mixture until creamy
Pour the squeezed gelatine into the whipped egg cream and dissolve it while stirring.
Let the liquid chocolate coating flow into the cream and mix with a whisk. Remove the bowl from the water bath and allow the cream to cool.
Beat the remaining egg white with the sugar until stiff.
Whip the cream until creamy.
Fold the beaten egg white and cream one after the other into the cooled chocolate cream.
Pour the mousse into a small bowl and let it cool in the fridge for 4 hours.
From the mousse just before serving with two in hot water
dipped tablespoons, cut off small cams and place these on 2 plates