Just saying the word ‘chocolate’ is enough to send many people into raptures, so this dessert should come with a warning, says Tony Staples, executive head chef of the Arora Hotel in Crawley.
If your question is ‘what shall I do for dessert?’ then ‘chocolate’ is a good answer.
If you are entertaining at home in the countdown to Christmas, then this dessert is not only luxurious but also easy and can be made ahead – perfect when you’re juggling a hundred and one seasonal things to do.
As a certain confectionary brand knows, orange goes wonderfully with chocolate. Teaming this velvety mousse with grilled orange segments not only adds an extra layer to the textures and flavours, but also looks very pretty on the plate. Unlike the popular brand, you don’t have to tap it or unwrap it – just dive in with a teaspoon.
Tony’s chocolate orange dessert (serves 4-6)
200g caster sugar
180g egg yolk – you’ll need 5-6 eggs depending on size. It’s best to weight the yolks.
508g dark chocolate
495ml double cream
One large orange
Put the sugar and egg yolks into a bowl and whisk until frothy. Pour the cream and milk into a saucepan and bring to the boil. Pour over the sugar and egg mix, whisking continuously.
Break up the chocolate into a bowl and rest over a pan of simmering water. Don’t allow the bowl to touch the water. Gently melt, stirring occasionally. Pour the egg and cream mixture onto the melted chocolate and fold until blended. Leave to cool.
Whisk the cream until semi-whipped and fold into the cooled chocolate. Pour into glasses or little dishes and refrigerate overnight.
Segment an orange by using a sharp knife to peel away the skin and pith. Cut into segments, removing the membrane. Place the orange segments under a hot grill for a few minutes until they begin to turn golden brown.
Turn over and brown the other side.
Serve the warm grilled orange with the chocolate mousse.
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