Orange mousse with cocoa crumble

• 15 minutes to prepare • 10 minutes to cook • 15 minutes to cool • Serves 4

Carpe Cocoa

 

Are you looking for a delicious, unusual, dessert?
Here is a sweet and rich preparation: orange mousse with cocoa crumble.

This mousse contains the flavors and scents of the winter season we are going to say goodbye to soon: the chocolate richness and the freshness of orange fruits.
The cocoa-orange alliance is especially popular in England, where there are soft patties called Jaffa Cakes, with chocolate and sponge cake soaked in orange aroma. This combination is becoming quite famous across all Europe, dough.
Another very important reason for trying this recipe is that its preparation is fast, simple and can be made several hours before your lunch or your dinner. Although, take care: ingredients are few, but they must be of excellent quality!

For an extra touch, you can serve the mousse with a small glass of orange flavored liqueur such as Grand Marnier.
For a surprising presentation, serve the mousse inside of an orange you have removed the pulp from.

Grab the spoon and enjoy!

Here are ingredients for a 4-serving recipe:

For the crumble

80 g flour 00
100 g sugar
20 g cocoa powder
80 g butter
5 g honey


For the orange mousse

50 g sugar
1 egg yolk
1 orange juice
100 ml fresh milk cream
2 gelatine sheets
175 g cream cheese

1. Preheat oven to 180°C
2. Sift the flour and the cocoa powder on a pastry board, then add the honey
3. Using your fingertips, gently work butter and sugar into the flour until the mixture resembles breadcrumbs
4. Place the crumble on a baking tray covered with baking paper and bake at 180°C until they become crispy (it will take about 10 minutes)
5. Meanwhile, pour 1/2 cup of water in a medium bowl and dunk the gelatine sheets in it. Let them soften about 5 minutes
6. Place the egg yolk in a bowl together with the sugar. Beat the mixture until stiff for about 5 minutes
7. Pour the orange juice into a saucepan and bring to a boil. Then, wring out the gelatine sheets and add it to the juice. Slowly stir until gelatine melts
8. Pour the fresh cream into your bowl. Use a whisk to whip the cream with wide strokes, which will get more air into the cream and help fluff it up it faster. When the cream starts to thicken, add sugar and continue to whip until soft peaks form
9. Add cream cheese to the whipped cream, then the mixture of egg and sugar, finally the orange juice - at warm temperature -. Stir gently with a spoon to mix well and set aside
10. When the crumble is cold, assemble orange mousse cups: place 2 tablespoons of orange mousse in each glass and level well. Top with some cocoa crumble
11. Chill until firm, at least 15 minutes, then serve

Nutrition Facts are detailed in the table below. Data is provided per serving.

Calories (noun) - Tiny creatures that live in your closet and sew your clothes a little bit tighter every night.