A gorgeous dessert of homemade dark chocolate mousse with blood orange segments and an orange- Cointreau® sauce.
Herman Meijers Kookstudio
1 person made this
200g dark chocolate
1 egg yolk, beaten
2 egg whites
20g icing sugar
400ml whipping cream, whipped until thick
50g caster sugar
2 tablespoons plain flour
4 oranges, juiced
100ml Cointreau® liqueur
2 blood oranges, peeled and segmented
Method Prep:10min › Cook:30min › Extra time:2hr › Ready in:2hr40min
Melt the chocolate with butter in a bowl set over a pan of boiling water; set melted chocolate aside to cool.
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.
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.
To serve: Make quenelles from the mousse and serve with orange slices and orange-Cointreau sauce.