When we proposed it to you fig salad As a starter for a special dinner, we already had in mind this delicious dessert that combines two irresistible flavors: cocoa and orange. Chocolate mousse on a crunchy orange base It is a recipe that will not only surprise your partner on a romantic evening, but also becomes a perfect option for any special occasion. In addition, it includes ingredients that, combined, offer a unique experience to the palate.
The chocolate It is known for its well-being properties thanks to compounds such as theobromine, phenylethylamine and anandamide. The latter helps improve dopamine levels, a key neurotransmitter in emotions. Although some of these properties can be questioned, its flavor and versatility make it the ideal protagonist for any dessert.
Ingredients needed
This recipe is divided into three main components, each with specific ingredients:
For the base:
- 45 g of 85% dark baking chocolate.
- 20 g of nuts chopped (hazelnuts and almonds).
- 1 tablespoon of oat flakes.
- 4 g candied orange, chopped.
For the mousse:
- 60 g of 70% dark chocolate.
- 1,5 gelatin sheets.
- 60 g of milk.
- 85 g liquid cream (35% fat).
For the candied orange:
- The skin of an orange (clean, without the white part).
- Sugar.
- Water.
Step by step to prepare the mousse
The success of this recipe lies in following each of the steps described below in detail:
- For candied orange, start by blanching the orange peel in hot water. Boil for four minutes, refresh under cold water and repeat this step 3 or 4 times to remove any residue. bitterness.
- Drain the orange peel well and weigh it. In a saucepan, combine the same weight of sugar with water (half the weight of the orange). Heat until the sugar dissolves and bubbles. Add the orange peels and cook over medium heat until they absorb almost all the syrup. Leave to cool on baking paper.
- Melt the chocolate for the crunchy base in the microwave and mix with the nuts, oat flakes and candied orange. Pour the mixture into a mousse ring (10 cm in diameter) placed on a plate lined with baking paper and refrigerate until hardened.
- For chocolate mousse, soak the gelatin sheets in cold water for 10 minutes. Drain and dissolve in hot milk (just before boiling).
- Melt the 70% chocolate in the microwave and mix it with the milk and gelatin, stirring until you obtain a homogeneous mixture. Let it cool for 10 minutes.
- Whip the cream until it is semi-whipped and then fold it into the chocolate mixture using folding movements to keep it aerated.
- Pour the mousse over the prepared crispy base and refrigerate for at least 4 hours.
- Unmold and decorate with the candied orange that you prepared previously.
Additional tips for a better result
If you want a extra touch For added flavor, consider adding a pinch of sea salt to the crunchy base to bring out the sweetness of the chocolate. Also, using a high-quality chocolate, preferably with a percentage greater than 70%, will make a difference in the intensity of the flavor. If you prepare this dessert in advance, you can leave it refrigerated for up to two days, which will allow the flavors to integrate even more.
This dessert is not only a perfect choice to surprise your guests, but it is also well suited to special dinners such as anniversaries or romantic celebrations. Prepare it with love and enjoy its velvety texture and crunchy contrast that melts in your mouth.
A homemade and sophisticated dessert can make a difference on any occasion. Take advantage of the combination of these ingredients to experiment and delight those you love the most. Do you dare to try it?