RICH CHOCOLATE ORANGE MOUSSE

RICH CHOCOLATE ORANGE MOUSSE

Perfect for those fellow chocoholics! Its so rich and thick it will make you cross eyed! >_< 'joking of course'. Serving size - 4 dishes

INGREDIENTS

- 450ml Double Cream
- 4 Gelatine Leaves
- Zest of 1 Orange
- 80g Caster Sugar 
- 6 Eggs Yolks
- 80g Dark Chocolate 50% - 70%
- 80g Cocoa Powder
- 300ml Whole Milk
- 6-8 strands of Candied Orange Peel

HOW TO: Chocolate Orange Mousse.
1. Soak the gelatine leaves in cold water and leave to bloom.

2. In a separate bowl mix egg yolks and sugar together till combined.

3. Pour 300ml of the double cream and 300ml of whole milk along with the orange zest into a pan and gently bring to a boil. As soon as its starts to boil take off the heat and leave it 3-4 mins to cool slightly.

4. Pour the mixture onto the egg yolks and sugar then return to the pan and cook on a low heat until mixture thickens a little.

5. Remove from the heat. Finely chop the chocolate and stir in, along with the gelatine (Squeeze all the cold water out of the leaves before adding them) and cocoa powder.

6. Place the pan in a bowl of very cold water. Meanwhile, whip the remaining 160ml double cream to soft peaks.

7. Leave the chocolate mixture till comes down to room temperature, fold in cream until fully combined and pour into serving dishes. Leave to set in the fridge for 2 hours.

HOW TO: Candied Orange Peel.
1. Using an ordinary vegetable peeler, peel the zest off the oranges and using a sharp knife cut into strips. Place peel strips in large saucepan and cover with 50ml of water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.

2. In a medium saucepan, heat sugar and water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.