Roughly chop the couverture, place in a metal bowl and melt in a hot water bath. Separate eggs. Put the egg yolks and 2 tablespoons of sugar in a second metal bowl and whip in a hot water bath for 5 minutes until creamy. Beat in the liquid couverture and the coffee powder and let cool down lukewarm.
Beat egg whites until stiff and sprinkle in 1 tablespoon of sugar. Whip 150 g cream until stiff. First fold the egg whites into the chocolate mass and then the cream. Cover and chill for at least 3 hours.
Peel the oranges generously, the white skin must be completely removed. Cut out the fillets between the separating skins. Whip the rest of the cream until semi-stiff. Cut off the cappuccino mousse with 2 tablespoons and distribute on dessert plates. Garnish with cream, orange fillets and chocolate chips.
Ingredients
Print Recipe
Pin Recipe