This page contains content from our previous website. To learn more about us, check out our new website.

Le Cordon Bleu

Back Home
Le Cordon Bleu News, 09/05/2010
Chocolate Mousse
Print this page
with Orange Tuiles

Chocolate Mousse with Orange Tuiles

Chocolate Mousse with Orange Tuiles

Preparation: 1 hour + 1 hour chilling
Cooking: 5-10 minutes
Serves: 6

Ingredients:

  • 150 ml (5 fl oz) whipping cream
  • 180 g (5¾ oz) chocolate
  • 60 g (2 oz) butter
  • 4 egg whites
  • 40 g (1¼ oz) sugar
  • 4 egg yolks

Orange tuiles

  • 60 g (2 oz) icing sugar
  • 1 tablespoon plain flour
  • grated rind of ½ orange
  • 2 tablespoons orange juice
  • 25 g (¾ oz) butter, melted
  • 10 g (⅓ oz) chopped almonds
  • 20 g (⅔ oz) sliced almonds

 

Methods:

  1. Whisk the cream to soft peaks, chill. Melt the chocolate and butter in a bain-marie (melt but do not over-heat). Whisk the egg whites to form stiff peaks, gradually whip in the sugar, a third or a quarter at a time. Delicately fold the egg yolks into the whipped cream, then fold in the egg whites, lastly fold in the melted chocolate. Fill small individual dishes, chill for 1 hour before serving.
  2. Orange tuiles: preheat the oven to 180°C (350°F) Gas 4. Place all the ingredients except the sliced almonds in a food processor and process quickly. Place spoonfuls of the mixture onto a non-stick baking sheet, roughly spread out to form rounds, 5-6 cm (2-2½ inches) in diameter. Sprinkle with sliced almonds, bake for 5 to 6 minutes until lightly golden. Shape the tuiles whilst still slightly warm by rolling around a rolling pin. Place on a wire rack to cool.
  3. To serve: Remove the mousse from the refrigerator; serve immediately with crisp orange tuiles.

» Study Cuisine or Pâtisserie courses to upgrade your cooking skill!

 
 
 
Terms of Use Website Privacy Policy

Le Cordon Bleu

Home

Loading...

Campus

Adelaide

India

International

Istanbul

Kobe

London

Madrid

Malaysia

Melbourne

Ottawa

Paris

Peru

Seoul

Shanghai

Sydney

Thailand

Tokyo