Orange Mousse au Chocolat

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Chop the couverture and melt it in a bowl over a warm water bath, then let it cool down. Whip the cream until stiff and chill. Separate the eggs. Whip the egg yolks and 1 tablespoon of sugar over a warm water bath for 2-4 minutes (must not be too hot; gives a thick, light consistency). Remove the egg-sugar mixture from the water bath.

2. 2

   Stir the chocolate coating and whipped cream alternately into the foamy egg mixture and allow to cool to body temperature. Beat the egg whites until stiff, adding 1 tablespoon of sugar. Fold in the beaten egg whites and chill for at least 3 hours. Peel oranges so that the white skin is completely removed, then cut into thin slices. Marinate orange slices with liqueur. Caramelise 2 tablespoons of sugar in a pan until golden brown. Remove the pan from the heat and let it cool down until the caramel is slightly thick. Run the caramel in thin strips with a tablespoon onto a piece of baking paper. Let the caramel cool down and store it in a dry cool place (caution: it quickly draws moisture).

3. 3

   Marinate orange slices with liqueur. Caramelise 2 tablespoons of sugar in a pan until golden brown. Remove the pan from the heat and let it cool down until the caramel is slightly thick. Run the caramel in thin strips with a tablespoon onto a piece of baking paper. Let the caramel cool down and store it in a dry cool place (caution: it quickly draws moisture). Arrange the mousse in glasses, decorate with orange filets and caramel grid

Nutrition Facts

KCAL
500 kcal

CARBS
42 g

FATS
32 g

PROTEINS
8 g