Summary

Ingredients

For the biscuit:

• 2 teaspoon, heaped coffee powder, instant
• 2 tablespoon water, hot
• 3 egg (s)
• 100 g chocolate, dark
• 65 g suar

For the mousse: (orange mousse)

• 300 ml cream, sweet
• 4 tablespoons milk
• 1 orange (s), the zest it
• 150 g chocolate, white
• 8 egg yolks
• 2 tablespoon sugar
• 2 tablespoon sour cream
• 1 tablespoon Grand Marnier or Cointreau

For the mousse: (espresso mousse)

• 300 ml cream, sweet
• 4 tablespoons milk
• 3 tablespoon water, hot
• 15 g espresso powder, instant
• 150 g chocolate, white
• 8 egg yolks
• 1 tablespoon sugar
• 2 tablespoon sour cream
• 1 tablespoon coffee liqueur, e.g., Tia Maria, alternatively rum

For the ganache:

• 100 g chocolate, dark
• 50 g butter
• 25 ml cream, sweet

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Instructions

1. For the sponge cake, first line the bottom of a medium springform pan with baking paper. Dissolve the coffee powder in the hot water. Separate the eggs and stir the yolks in the coffee. Melt the chocolate in a water bath and mix with the yolk coffee. Beat the egg whites until stiff and pour in the sugar. Fold under the chocolate mixture. Spread in the springform pan and bake in the oven preheated to 180 degrees for ten to twelve minutes until the sponge cake begins to set. Take out of the heat and let cool in the tin.
2. For the orange mousse, heat 150 ml of cream with a little milk and the orange zest to boiling point. Chop the white chocolate and dissolve it in the hot milk. Mix the egg yolks with the sugar until frothy. Carefully stir in the hot chocolate milk. Heat on the water bath until the mixture begins to thicken. Beat in ice water and strain through a sieve to remove the orange zest. Beat the remaining 150 ml cream with two tablespoons of sour cream and a dash of Grand Marnier until stiff and fold into the base mixture. Spread evenly on the biscuit and let harden in the freezer for four hours.
3. Make the next layer of ice according to the same scheme. Dissolve the coffee powder in the hot water. Heat with 150 ml of sweet cream and a little milk, dissolve the chocolate, pour over the yolks whipped with sugar. Allow to thicken, stir cold and fold in the remaining cream whipped with sour cream and coffee liqueur. Spread on the frozen orange mousse and leave to freeze completely overnight in the freezer.
4. For the final ganache, melt the chocolate with butter. Stir in the cream, then let cool to a spreadable consistency. Remove the ring from the springform pan and spread the chocolate coating on the ice with a kitchen spatula. Put back in the fridge and let it sit in the fridge for half an hour before serving.