Masterclass: Decadent Chocolate Orange Mousse

Pauline Nunns with another Masterclass lesson. You know this one is a treat when the word decadent is in the title! From Nestle NZ Baking Masterclass Series 1.

Ingredients

Mousse

Chocolate Run Outs

 

Garnish

Method

Combine Orange Juice and sugar in a saucepan and gently simmer. Reduce by approximately half. It should look syrupy but not gloopy. You will need 60mls of this syrup.

Put hot water into two small sized saucepans. Place bowls on top and add chopped chocolate to one and chocolate melts to the other. Take off the heat and allow chocolate to melt.

Add 60mls of the warm orange syrup to 150g melted chopped chocolate. Mix together. Keep it warm (about body temperature). If it gets too cool it will solidify.

Add the egg yolks one at a time and mix thoroughly.

Whisk cream to ribbon stage then add one quarter to the quarter to the chocolate orange mixture. Fold in with a spatula.

Add the rest of the whipped cream and fold in with a metal spoon.

Spoon mousse into a piping bag and pipe into two champagne flutes.

Fill a paper-piping bag 1/3 full with melted chocolate melts. Cut off the tip (only a small cut). Pipe chocolate run outs onto baking paper and refrigerate until set.

Whip 100ml cream to piping consistency. Pipe a rosette on top of the set mousse.

Garnish with chocolate run out.

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