Dark Chocolate Mousse with Orange
Baking and Desserts | European cuisine
⏳ Time
45 minutes + 12 hours
🥕 Ingredients
14
🍽️ Servings
4
Description
This recipe for the festival menu was shared with us by the chef of a popular American restaurant.
Ingredients
- Butter - 1.8 oz
- Sugar - 7.1 oz
- Wheat Flour - 2.6 oz
- Cocoa Powder - 0.7 oz
- Maldon Salt - 0 oz
- Vegetable Oil - 7 fl oz
- Mild Chili Spice - 0.7 oz
- Ground Black Pepper - 0.1 oz
- 33% Cream - 9 fl oz
- 70% Dark Chocolate - 4.9 oz
- Glucose Powder - 0.7 oz
- Oranges - 1 piece
- Water - 1 fl oz
- Lemon-Pepper Mix - to taste
Step by Step guide
Step 1
Prepare the chocolate crumble. Chop the cold butter into crumbs, mix lightly with 50 grams of sugar, flour, and cocoa powder.
Step 2
Spread on a baking sheet lined with parchment paper. Bake for 15 minutes in a preheated oven at 338°F.
Step 3
Prepare the spicy oil. In a blender, combine 200 ml of vegetable oil, chili, and black pepper. Blend until smooth.
Step 4
Transfer to a saucepan and heat to 131°F. Remove from heat and let cool completely. Strain. The spicy oil is ready.
Step 5
Next, make the ganache. Combine the cream and syrup in a saucepan, place over heat, and bring to a boil.
Step 6
Remove from heat, add the chocolate, and blend with an immersion blender. Refrigerate for 12 hours.
Step 7
Prepare the charred orange segments. Use a vegetable peeler to remove the zest from the orange and set it aside for candied peel. Then, use a knife to completely remove all the white part of the zest and the membrane from the orange segments to expose the flesh.
Step 8
Cut out each individual segment with a knife, collecting all the juice in a bowl. Place the segments on a silicone mat and freeze. After fully freezing, char the segments intensely with a torch.
Step 9
Slice the orange zest into thin strips. In a saucepan, combine the orange juice, water, and 150 grams of sugar, place over heat, and bring to a boil.
Step 10
Add the zest to the saucepan, remove from heat, and let cool. Then reheat the syrup with the zest almost to boiling, remove from heat, and let cool again.
Step 11
Using a piping bag, place the ganache on a plate, sprinkle the chocolate crumble next to it. Arrange the charred segments, drizzle with spicy oil, and sprinkle with Maldon salt.
Step 12
Garnish with candied zest and lemon thyme leaves.
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