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.

CHOCOLATE ORANGE OLIVE OIL CAKE

CHOCOLATE ORANGE OLIVE OIL CAKE

If you have an intolerance to gluten and your a chocoholic then this maybe thee cake for you! Its intense rich chocolateness, zingy orange and brownie like texture is highly addictive!

INGREDIENTS

- 150ml Olive Oil * or any other cooking oils
- 50g Cocoa Powder
- 125ml Boiling water
- 2tsp Vanilla Extract or 1 Pod
- 150g Ground Almonds
- 1/2tsp Bicarbonate of soda
- Pinch of salt
- 200g caster sugar or light brown muscovado sugar
- 3 eggs
- 1 large orange grated zest
- 200g 70% dark chocolate bar (Gluten free)

HOW TO:

1. Preheat oven to FAN170C/160C/Gas3. Grease a 9” cake tin and line the bottom with baking parchment.

2. Sift cocoa powder into a jug and pour 4oz of boiling water, mix to make a paste. Add vanilla extract or pod and mix through. Set aside to cool a little.

3. In a bowl pour ground almonds, flour, bicarb & salt and mix with a whisk to break up any lumps.

4. Melt dark chocolate in a bowl over a pan of boiling water.. don’t let the bottom of the bowl touch the water. When melted set aside to cool a little.

5. Pour oil, sugar and eggs into a free standing mixer or handheld mixer, beat till thick and creamy, around 3 minuets of mixing on high speed. While the mixture is mixing, grate orange peal and add to the oil, sugar and egg mixture.

6. Turn the speed down and slowly add the melted chocolate, make sure its not too hot. Then add the cocoa paste and beat for 1 minuet.

7. Fold in the dry ingredients until well mixed.

8. Pour into the cake tin and bake for 30 to 40 minuets. Cake is very delicate so will need to be cooled for 10-15 minuets before taking out of the tin.

* perfect warm or cold with good quality vanilla ice cream :)