Frozen chocolate mousse on a white chocolate and orange sauce

12 servings
Rate this recipe
A decadent dessert.

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

600.00 g dark chocolate
16.00 eggs — white
125.00 g castor sugar
500.00 ml cream
100.00 g almonds — flaked, roasted
ORANGE SAUCE
6.00 oranges
50.00 g castor sugar
20.00 g cornflour
100.00 g white chocolate — melted
50.00 ml cream — fresh
Tap for ingredients
Tap for ingredients

Method:

1. Melt chocolate over a double boiler and set aside to cool.
2. Whisk egg whites until stiff, adding sugar spoon by spoon.
3. Whip cream until it forms soft peaks.
4. When chocolate is lukewarm, fold in the beaten egg whites with a spatula.
5. Immediately after the egg whites are added, fold in the cream very carefully.
6. Let it cool down in the refrigerator for 30 minutes.
7. Line terrine dish or a loaf pan with clingfilm, add 3 cm of chocolate mousse mixture, sprinkle the almonds and cover with remaining chocolate mixture.
8. Freeze for 24 hours before serving.
9. For the orange sauce, squeeze the oranges into a saucepan and add sugar. Dissolve sugar and orange juice over a low heat, increase heat and boil for 2 to 3 minutes. Slake cornflour with a little water and mix into orange syrup to thicken slightly.
10. Arrange sauce on a plate with a splash of white melted chocolate and a little cream. Place a slice of chocolate mousse on top and decorate with a sprig of fresh mint.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.