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Chocolate Mousse, Crumble And Orange Suprêmes

Category: Dessert

  • Price : 3euro per person

Utensils

  • A saucepan
  • A cutting board
  • A paring knife
  • A whip
  • A bowl
  • A rubber spatula
  • A spatula

INGREDIENTS

For the mousse

  • 190 g dark chocolate discs
  • 4 eggs
  • 1 pinch of salt
  • 2 oranges

For the crumble

  • 25 g flour
  • 30 g ground almonds (or other nuts)
  • 30 g almonds (or other nuts)
  • 30 g soft butter
  • 30 g sugar
  • 10 g chocolate

METHOD

  1. In a saucepan, melt the chocolate discs over low heat. Once melted, remove the saucepan from the heat and let cool.
  2. Separate the whites from the egg yolks and pour the whites into a large bowl. Reserve the yolks for later. Add a pinch of salt in the whites and with a whisk (hand or electric), beat the whites until they become sparkling and white in color. You are going to “snow them”. The whites must stand and not fall if you turn the bowl over.
  3. In the cooled chocolate, add the egg yolks and mix. With a rubber spatula, add then the whites as delicately as possible so as not to break them and lift the dough well when you mix. Place your foam directly in the fridge for two hours ideally.
  4. With a knife cut a hat on the top of the orange and do the same on the bottom. Place your orange vertically on your board, then with your knife follow the shape of the orange and cut the peel from top to bottom. You have to get an orange without white skins and see the different segments of the fruit. Insert the knife blade delicately between the segments and take the supremes one by one.
  5. In a bowl, pour the flour, sugar, ground almonds and soft butter and mix with your fingertips until you get a dough that looks like large grains of sand. Chop the whole almonds, then add them to the previous mixture.
  6. In a hot skillet, place the batter and mix regularly to colour evenly. Once golden, move your pan off the heat and add the remaining 10 g of chocolate. With a spatula, mix well so that the chocolate melts and coats all the crumble.
  7. At the time of dressing, place the crumble batter on your mousse with some orange supremes.