When on Sunday we proposed figs salad as a starter to a possible Valentine’s Day dinner, we had this dessert prepared and ready to share with you: Chocolate mousse on a crispy orange base. Because if we had to pick a dessert, it had to be chocolate.
Chocolate has substances that give us pleasure, such as theobromine, phenylethylamine and anandamide. The latter helps improve levels of dopamine, a neurotransmitter related to emotions and sexual pleasure. Hence, since ancient times, aphrodisiac properties have been attributed to chocolate.
Whether or not they are founded, chocolate generates a lot of well-being and that is enough to make it the protagonist of this dessert. A dessert that combines a light mousse with a crispy base of nuts and orange. A fantastic combination to surprise your partner and/or give you a sweet treat, don’t you agree?
For the base:
- 45 g dark chocolate pastry 85%
- 20 g chopped nuts (hazelnuts and almonds)
- 1 tablespoon oat flakes
- 4 g. candied orange, minced
For the mousse:
- 60 g dark chocolate 70%
- 1, 5 sheets of gelatin
- 60 g milk
- 85 g of liquid cream (35% fat)
For candied orange:
- The peel of an orange (cleans barely white)
Step by step
- Start preparing candied orange. To do this, heat water in a saucepan until boiling. So, introduce the orange peels and scandals for 4 minutes. Afterwards, cool them under the running of cold water. Put clean water into the saucepan and repeat the same operation. You will have to do it 3 or 4 times in order to remove the bitterness of the orange.
- Once scalded four times, drain the orange peel well and peel it. Place the same weight of sugar and half water in a saucepan. Heat it and when the sugar has completely dissolved and the water bubbles, add the orange peeling. Cook them over medium heat (without ceasing to boil) until they have absorbed almost all the syrup. So, take them out and place them on cooking paper, separate from each other, so that they cool. Wait for them to harden to continue with the preparation.
- Melt the chocolate from the base with a microwave and then combine it with the rest of the ingredients. Place a mousse ring approximately 10 cm in diameter on a plate or flat sheet lined with baking paper. Pour the mixture inside, smooth the surface with a spoon and immediately bring it to the refrigerator until it hardens.
- meantime, prepare the chocolate mousse. Start by moisturizing the gelatin in a bowl with cold water for 10 minutes. Then drain and dissolve in hot milk (when it starts to boil) out of the heat.
- Melt the chocolate in a bowl in the microwave and then add the milk-gelatin mixture gradually while stirring with a spatula. Once you have a homogeneous mixture let it quench for 10 minutes.
- Take advantage of that time to beat the cream with a few sticks until it is semi-mont. After 10 minutes add the cream into the chocolate mixture with enveloping movements to achieve an airy mixture.
- Pour the chocolate mousse over the base and bring to the fridge for a minimum of 4 hours.
- Then unmold and decorate with candied orange.