Chocolate-Orange Mousse with Cinnamon-Orange Compote

A light chocolate mousse with orange flavour that sets overnight in the fridge and can be prepared well in advance. It is served with a warmly spiced cinnamon-orange compote that brings out the wintry note.

By yumbelo · 6 servings · 30 minutes

Ingredients

• 200 g Bittersweet chocolate (at least 70% cocoa)
• 4 pc Eggs (size M)
• 75 g Sugar
• 250 ml Whipping cream
• 1 pc Organic orange (zest)
• 4 pc Oranges (for the compote)
• 2 tbsp Sugar (for the compote)
• 1 pc Cinnamon stick
• 30 g Bittersweet chocolate (for garnishing)

Method

1. Separate the eggs. Coarsely chop the chocolate and melt it over a warm water bath, then let it cool slightly.
2. Stir the orange zest into the lukewarm chocolate. Add the egg yolks one at a time, stirring until a smooth mixture forms.
3. Beat the egg whites with 50 g sugar until stiff, glossy and forming firm peaks.
4. Whip the very cold cream with the remaining sugar (25 g) until stiff.
5. First gently fold the cream into the chocolate mixture, then fold in the beaten egg whites in two portions until no streaks remain.
6. Divide the mousse among six glasses or small dishes, cover and chill for at least 4 hours, ideally overnight.
7. For the compote, peel the oranges so that all the white pith is removed, and cut out the segments from between the membranes. Catch the juice from the remains.
8. Let the sugar caramelise in a small pot until light brown, deglaze with the collected orange juice and add the cinnamon stick.
9. Add the orange segments and simmer gently over medium heat for 3 to 5 minutes until the oranges are slightly soft. Let cool and remove the cinnamon stick.
10. Shave the bittersweet chocolate for the garnish into curls with a vegetable peeler and sprinkle over the chilled mousses. Serve with the warm or lukewarm compote.