Orange mousse au chocolat with caramel sauce

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 3 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 1-2 tablespoons of caramel in thin strips on a piece of baking paper. Leave the caramel to preserve, store in a dry, cool place (caution: draws moisture quickly). Deglaze remaining caramel with orange juice and simmer for 5-8 minutes (should have a syrupy consistency).

3. 3

   Caramelise 3 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 1-2 tablespoons of caramel in thin strips on a piece of baking paper. Leave the caramel to preserve, store in a dry, cool place (caution: draws moisture quickly). Deglaze remaining caramel with orange juice and simmer for 5-8 minutes (should have a syrupy consistency). Pour caramel sauce into a bowl and chill. Arrange mousse in glasses, decorate with orange filets, caramel sauce and caramel grid

Nutrition Facts

KCAL
520 kcal

CARBS
47 g

FATS
32 g

PROTEINS
8 g