NOTE: This is a firm mousse, which can be sliced and can also be made with mandarins instead of oranges.
Ingredients:
400 gm dark chocolate
4 egg yolks
2-3 oranges (depending on size)
200-250 ml cream
2 tbsp raisins or sultanas
For the topping
Cointreau
1 cup cream
For the garnish
thickly grated chocolate
1 orange
Method:
1. In a double boiler melt the chocolate.
2. In a bowl beat yolks till frothy.
3. Remove the chocolate from the heat, add the beaten eggs slowly, stirring vigorously with whisk.
4. Peel the oranges and carefully remove the white pith, as it is bitter.
5. Slice oranges and add to the mixture.
6. Pour cream and raisins and stir very vigorously to homogenise all ingredients.
7. Grease an oblong cake tin and cover with glad wrap. Fill cake tin with the mixture, cover with glad wrap and leave in the fridge for 3-4 hours to set.
8. The mousse should wobble when cool enough, reminding of a soft cake.
Topping
1. In a saucepan, heat cream.
2. Take off heat and add alcohol, stir.
Garnish
1. With a knife or grater grate the dark chocolate.
2. Cut orange into slices.
To assemble:
1. Take mousse out of the refrigerator and remove from pan by lifting the foil or flipping gently.
2. Cut mousse into slices and serve drizzled with the cream and garnished with the orange slices and chocolate.
