Dark chocolate mousse with blood orange sauce

    2 hours 40 min

    A gorgeous dessert of homemade dark chocolate mousse with blood orange segments and an orange- Cointreau® sauce.

    1 person made this

    Serves: 4 

    • Chocolate mousse
    • 200g dark chocolate
    • 1 egg yolk, beaten
    • 2 egg whites
    • 20g icing sugar
    • 400ml whipping cream, whipped until thick
    • Orange-Cointreau sauce
    • 50g caster sugar
    • 2 tablespoons plain flour
    • 4 oranges, juiced
    • 100ml Cointreau® liqueur
    • 2 blood oranges, peeled and segmented

    Prep:10min  ›  Cook:30min  ›  Extra time:2hr  ›  Ready in:2hr40min 

      Chocolate mousse:

    1. Melt the chocolate with butter in a bowl set over a pan of boiling water; set melted chocolate aside to cool.
    2. Stir the beaten egg yolk into chocolate. Beat the egg whites with 20g icing sugar until stiff; fold egg whites and whipped cream into chocolate until well combined. Transfer the mousse to the fridge for 2 hours.
    3. Orange-Cointreau sauce:

    4. Melt caster sugar in a heavy pan until golden brown; add orange juice and stir the flour. Add the liqueur and cook until sauce starts to thicken slightly. Allow to cool and pour over the orange segments; set aside to marinate.
    5. To serve: Make quenelles from the mousse and serve with orange slices and orange-Cointreau sauce.

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