Chocolate Orange Mousse

Ingredients
(Serves 2)

• 150g dark cooking chocolate
• 25g caster sugar
• 2 tablespoons full cream milk
• 200ml pouring cream
• 2 tablespoons extra caster sugar
• juice of 1 orange
• 2 tablespoons Cointreau (or orange liqueur)
• 2 Savoiardi biscuits (sponge fingers)
• 1 orange, peeled, all pith removed and sliced into thin quarters

Method

1. Over a double boiler on low heat, melt the chocolate, sugar and milk together, stirring occasionally to blend.
2. Mix the orange juice, sugar and Cointreau in a bowl and whisk to combine. Break the Savoiardi biscuits in half and dip into the orange juice liquid, soak until softened. Place 2 halves in each parfait glass.
3. Once the chocolate has melted, remove from the heat and place bowl in a bowl of ice to cool down. Meanwhile, whip pouring cream until thickened.
4. When the chocolate mixture is cooled, spoon cream into the chocolate mix and blend until all cream is used and a mousse consistency is achieved.
5. Spoon the mousse into parfait glasses to cover biscuits, top with quarters of fresh orange flesh.
6. Put in the fridge for a couple of hours to set. Serve chilled.

Copyright 2004 CTC Productions