Chocolate Mousse with Orange Sauce and Rosemary
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 3 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 180 g couverture, semi-sweet
- 3 egg (s)
- 110 g suar
- liter ⅛ olive oil
For the sauce:
- 5 orange (s), 1 them untreated
- 1 sprig rosemary
- 50 grams sugar
- 3 tablespoon orange liqueur
Print Recipe
Pin Recipe Instructions
- Roughly chop the couverture and melt in a water bath over mild heat. Separate the eggs, whip up the egg yolks and 55 g sugar in a bowl until they are thick and foamy. Beat the egg whites with the rest of the sugar until stiff.
- Let the melted couverture cool slightly and stir into the whipped egg yolks. First add the olive oil drop by drop, then in a thin stream and stir until the mixture has a slightly crumbly consistency. Fold in the egg whites and keep stirring until the mixture becomes homogeneous. Then put in the refrigerator for at least 3 hours.
- For the sauce of 1 orange, peel off about 1 teaspoon of the peel with a julienne knife. Squeeze the oranges and make about 300 ml of juice. Pluck off the rosemary needles. Mix the juice in a saucepan with the sugar, orange strips and rosemary needles and bring to the boil. Simmer over medium heat for about 20 minutes until a light syrup is formed. Let cool down. Pour through a sieve to remove the rosemary needles.
- Serving: Cut off the lobes with a tablespoon or ice cream scoop and serve on plates with the orange sauce.
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