Set chocolate mousse
These rich and silky chocolate orange mousses are finished with caramelised orange segments, so they look as impressive as they taste
- Serves: 6 persons
- 250ml whole milk
- 125ml double cream
- 150g egg yolks (about 11 eggs, freeze the whites for another recipe)
- 165g caster sugar
- 110g dark chocolate (at least 70% cocoa solids)
- 50ml extra-virgin olive oil
- sea salt
- 50ml Italian orange liqueur (such as Gran Gala or Aurum)
- fennel pollen, to garnish (optional)
Step 1Zest two of the oranges, then juice them – you’ll need 100ml. Tip the milk, cream and orange zest into a pan. Bring to a simmer over a low heat. In a heatproof bowl, whisk together the egg yolks and 115g of the sugar for 2-3 mins until thick. Slowly pour in the hot milk, whisking. Return the mixture to the pan and simmer, stirring for 5-7 mins until you have a lightly thickened custard.
Step 2Put the chocolate in a food processor and pulse to break into small chunks. Pour the hot custard over the chocolate and blitz until you have a thick chocolate custard. With the motor running, slowly drizzle in the olive oil and a pinch of sea salt. Divide the mixture between six small serving bowls or ramekins. Leave to cool slightly, then chill in the fridge for 2 hrs until set.
Step 3Peel the remaining two oranges, removing the piths. Cut into segments, then large chunks. Put in a bowl. Spread the rest of the sugar over the base of a large pan over a medium-low heat. Cook until the sugar melts and begins to caramelise, swirling the pan to ensure it dissolves evenly. When the sugar is a light amber, add half the orange liqueur and all the orange juice, stirring. Over a low heat, allow any caramel that has hardened to melt again. Pour into a bowl and cool, then pour this over the orange segments, adding the remaining liqueur.
Step 4Remove the mousses from the fridge 30 mins before serving. Spoon over the orange segments and a little of the liquor. Drizzle with olive oil and sprinkle with fennel pollen, if using.