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Chocolate Orange Mousse with Orange Curd

Serves 10
  • Steps
  • Ingredients


  • Preheat oven to 170C.
  • For the Orange Infused Dark Chocolate Mousse, dissolve the gelatine in 2 tablespoons of water and set aside to bloom. Place 150g cream and orange zest in a small saucepan over low heat and bring to a simmer. Add the chocolate and stir until smooth then remove from the heat.
  • Place the gelatine into the microwave until dissolved, about 20 seconds. Pour the gelatine over the chocolate mixture and stir well until combined. Set aside in the fridge to cool until needed or place in an ice bath, stirring occasionally, until cool.
  • Meanwhile, whip the remaining 200g cream to very soft peaks.
  • Once the chocolate mixture has cooled, gently fold through the semi whipped cream until combined.
  • Sit 10 6cm dome moulds onto a baking tray. Pour the chocolate mousse mixture into the moulds and use an offset spatula to level the surface. Transfer to the freezer until set firm, about 30 minutes. Keep in the freezer until ready to glaze.
  • For the Orange Curd, melt the butter in a small saucepan over low heat. Add sugar and remove from the heat. Whisk in the eggs, one at a time, then add the orange juice and zest. Return back to the heat and bring the mixture to the boil. Once the mixture has thickened, remove from the heat and pour through a sieve into a serving jug. Set aside until serving.
  • For the Chocolate Tuile Shards, combine all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy. Spread batter onto paper lined flat trays to 1mm thickness. Bake each tray until darkened slightly, about 5-10 minutes. Set aside to cool and become crisp. Once cool break into shards.
  • For the Chocolate Fudgy Sponge, place the sugar, flour, cocoa, bicarb, baking powder, egg, oil and milk into the bowl of a stand mixer fitted with a paddle attachment. Beat for 2 minutes, then add the vanilla and orange zest and beat for a further minute. Add ½ cup hot water and beat until fully incorporated. Pour the mixture into a shallow 30cm x 18cm tray lined with baking paper and tap the tray gently against the bench to remove air bubbles. Bake until a skewer comes out clean, about 20-25 minutes. Set aside to cool.
  • For the Chocolate Mirror Glaze, dissolve the gelatine in 3 ½ tablespoons of water and set aside to bloom.
  • Place the cream in a small saucepan over low heat, bring to a simmer, and then remove from the heat.
  • Place the sugar, 100g water and glucose in a small saucepan over medium heat and bring to the boil. Stir in the warm cream until smooth then remove from the heat. Add the cocoa and gelatine. Use a stick blender to blend the mixture until completely smooth. Transfer to a pouring jug then set aside to cool to 60 C and lose air bubbles. If air bubbles are still present on the surface after cooling, gently blowtorch to remove.
  • For the Hazelnut Crumb, place all ingredients into a food processor and blitz to a coarse breadcrumb size. Spread over a flat tray lined with baking paper and bake in the oven until golden and crisp, about 10-15 minutes. Remove from the oven and use a fork to separate the crumb. Set aside to cool.
  • To finish, turn the Chocolate Mousse domes out onto a wire rack set over a tray. Pour the Chocolate Mirror Glaze over the domes so that they are completely coated. Use a 6cm cutter to cut 10 discs out of the tray of Chocolate Fudgy Sponge. Place a glazed dome on top of each sponge disc.
  • To serve, place a Chocolate Sponge disc and dome in the centre of each plate. Place some shards around the dome. Spoon some of the Hazelnut Crumb around the shards. Serve with Orange Curd on the side.

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