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Le Cordon Bleu News, 09/05/2010
Chocolate Mousse
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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


  • 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



  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.

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