Nathan Outlaw shares a divine chocolateorange mousse recipe. Simple yet impressive, sweet but not saccharine, this chocolate mousse can be served on its own or as a component in a larger dessert, like a a chocolate orange tart, or a mousse pudding layered with shortbread, whipped cream and chocolate sauce for real chocolate lovers.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Soak the gelatine in cold water. Mix the egg yolks and caster sugar together in a bowl
6 gelatine leaves
6 egg yolks
80g of caster sugar
Bring 300ml of the double cream together with the milk and orange zest to the boil. Pour the mixture onto the egg yolks and sugar then return to the pan and cook over a low heat until the mix thickens a little
300ml of double cream
300ml of whole milk
Remove from the heat. Finely chop the chocolate and stir in, along with the gelatine and cocoa. Place the pan over a bowl of ice to cool. Meanwhile, semi-whip the remaining 160ml of double cream
80g of 70% bitter chocolate
80g of 70% cocoa powder
160ml of double cream
When the chocolate custard mix is at room temperature, fold in the cream until fully incorporated. Transfer to a bowl and chill in the fridge for 2 hours before serving
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.