Ohhhh yum look what we’ve got….
This dish can be as simple or difficult as you want it to be…. there are 5 components
- orange segments set in orange jelly
- chocolate mousse
- Tangerine Flavour Pearls (or you could make your own orange ones…here is a link to a recipe)
- chocolate disk – optional
- warm chocolate sauce
You can make life a little easier for your self by using our Tangerine Flavour Pearls (guaranteed delicious liquid centre ‘pop’) and omit the chocolate disk….you will still have a delicious warm chocolate and orange mousse that your friends and family will love…
Select your serving ware….we had martini glasses handy but if you want a more dramatic pour through effect you will need a taller glass. You will also need a jug for the warm chocolate sauce…each is a nice touch but one to share works well too.
Spiced Orange jelly
- 1 segmented Orange – here is a little how to you tube clip
- 500mls Fresh Orange Juice
- 3 g Mixed Spice
- 20 g caster Sugar or a little more to taste
- 2.1g Agar Agar
(Agar or agar-agar is a substance obtained from algae, bought in powder form to create jelly products. (excellent for your vegetarian friends) If you can’t find any at your local store just substitute with gelatine leaf or powder…check the package for instructions)
Place orange segments in the base of each glass and set aside. Put orange juice, spice, sugar and whisk in agar agar and heat in a pot on the stove until it comes to the boil for about half a minute. (Agar agar needs to come to the boil briefly to activate) Then gently pour over warm jelly to cover orange segments and set aside in the fridge to set. (Agar agar sets much quicker than gelatine)
- 200g Dark Chocolate
- 50g Butter
- 4 Eggs – separated
- 20g Caster Sugar
- 250mls Cream
Melt the chocolate and butter together (either in a double boiler or low heat in the microwave). Ensure that the chocolate mix isn’t too hot and stir in the egg yolks thoroughly. The mix should be nice n glossy. Whip the egg whites to soft peaks with the sugar and fold into chocolate mix in 2 – 3 batches. Whip the cream to soft – medium peaks and fold through. You should have a nice smooth rich chocolate mousse…hopefully! Now spoon or pipe into your glasses. If you are planning a dramatic pour through just make sure that the level of your mousse isn’t too high in your glass.
1 x 50 g Jar of Tangerine Flavour Pearls ….
(or you could make your own orange ones…here is a link to a recipe)
- 100g Cream
- 100g Dark Chocolate – chop finely
- 10g Dutch Cocoa Powder
- 25mls Milk
Bring cream, milk and cocoa to the boil….add chocolate off the heat. Let it sit for a minute before stirring until smooth. Tah dah….easy huh! Set aside until needed.
First you will need to find a cutter that is slightly larger than your glass….then click this link
Step 6…Assemble and eat!
You can have everything ready to go…just before serving warm up the chocolate sauce (a quick 30 seconds in the microwave should do the trick) and put into warmed jugs….top your mousse with Flavour Pearls…Add your disk (if you decided to make it…we have given ours a little dust of icing sugar)…and serve.
Your guests can pour on their warm chocolate sauce and enjoy the different delicious textures….warm chocolate, light airy mousse, the delicious fruity ‘pop’ of Flavour Pearls and the cool orange jelly.
I would say that if you pull this one off your guests will be talking about it for weeks!
PS….Did you know that Flavour Pearls come in 14 different flavours? Salted Caramel…Strawberry…Spearmint…to name a few. Australian Made molecular gastronomy conveniently brought to you…designed to take the stress out of entertaining.
*this recipe is a great versatile base…using the mousse and chocolate sauce you could take any flavour of our Flavour Pearls and simply add a lovely wafer on the side for a little crunch*
until next time
Rodney & Fiona