Recipe from our School: mousse with orange and chocolate.

by Umberto - Saturday, March 31, 2018

Recipe from our School: mousse with orange and chocolate.

Like every last day of the month, here is the recipe offered by our School of chocolate.



150 g Whites

 90 g Icing sugar

 60 g Bitter cocoa

 20 g Potato starch

 70 g Yolks

 70 g Icing sugar

Granulated sugar for powdering



Whip the whites until stiff with a whisk along with 90 g of powdered sugar; then, continuing to mix, add the cocoa, starch and yolks, lightly whipped with 70 g of powdered sugar. Mix the mixture gently. Pour the mixture onto the oven plate, lined with the appropriate paper and level with a spatula to obtain a layer about 1-2 cm thick. Cook it in a preheated oven at 200 ° C for 8-9 minutes. Finally sprinkle with granulated sugar.

Dark chocolate mousse


100 g Dark chocolate in small pieces or in chips

200 ml Whipping cream



Orange mousse


1 sheet of food jelly

20 ml Orange liqueur

100 g Oranges

100 g Icing sugar

200 ml Whipping cream

40 g Whites

20 g Granulated sugar


Prepare the base of marquise and cut it with the circle of a mold for mousse with a diameter of about 24 cm, thus obtaining a disk. Take care to keep the advanced marquise clippings aside. Then place the mold on a plate lined with parchment paper, cover the edges, up to half their height, with some of the marquise cut-outs left aside and make the dough adhere well to the mold, pressing it with your fingers. Then proceed to line the bottom with the previously prepared disc. Prepare the dark chocolate mousse: whip the cream in a bowl with a whisk. Then collect the dark chocolate cut into small pieces in a container and let it melt in a bain-marie. Add the whipped cream, mix well, mix the ingredients well, and fill the mold with the mixture in half. Take then from the scraps of marquise advanced strips about 3 cm wide and arrange them next to each other on the layer of mousse. Finally, put the mold in the freezer for about 20 minutes.

Meanwhile, prepare the orange mousse: in a bowl, leave the jelly sheet to soak in cold water for a few minutes to soften it; then melt it with a little orange liqueur. Meanwhile, peel the oranges, blend them in the blender with the icing sugar and the remaining orange liqueur; then add everything to the jelly with the liqueur and stir. Separately whip the cream, then gently incorporate it to the mixture; then add the egg white, previously whipped with the granulated sugar, slowly incorporating it. Remove the mold from the freezer and fill it with the mousse, leveling the surface well with a spatula. Store the cake in the fridge for 4 hours; Finally, remove it from the mold and decorate it to taste with gianduja chocolate curls and orange slices.



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