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Dark Chocolate Mousse with Blood Orange Jelly

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Dark Chocolate Mousse with Blood Orange Jelly

The perfect dark chocolate mousse with blood orange jelly recipe with a picture and simple step-by-step instructions.

  • 60 g Egg yolk
  • 70 g Chicken egg whole egg
  • 20 g Sugar
  • 5 ml Rum
  • 190 g Dark chocolate
  • 340 g Whipped cream
  • 200 ml Blood orange juice
  • 25 g Sugar
  • 2 Bl. Gelatin
  1. Mix the egg yolk, whole egg and sugar while warm so that the sugar dissolves, then beat until frothy with the mixer on the highest setting. Meanwhile, the chocolate liquefies. Warm the rum slightly. Stir the liquid chocolate into the egg foam, add the warm rum, stir until smooth. Finally fold in the cream. Pour the mousse into glasses and chill.
  2. Soak gelatine in cold water. Bring the blood orange juice and sugar to the boil, squeeze out the gelatine and stir into the juice. Put in a cool place when it is slightly gelled, spread over the cream.
Dinner
European
dark chocolate mousse with blood orange jelly

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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