Chocolate-Orange Mousse in Glasses with Cinnamon Crumbs

A light chocolate-orange mousse layered over crisp cinnamon biscuit crumbs. Ideal for making ahead, as it should chill for at least three hours in the fridge.

By yumbelo · 8 servings · 60 minutes

Ingredients

• 150 g butter biscuits
• 50 g butter
• 1 TL cinnamon
• 200 g dark chocolate
• 4 Stück eggs (size M)
• 40 g sugar
• 1 Stück orange (zest and juice)
• 300 ml cream
• 1 Prise salt

Method

1. Finely crush the butter biscuits, melt the butter and mix both with the cinnamon. Divide the crumb mixture evenly among eight glasses and press down lightly.
2. Roughly chop the dark chocolate and melt it over a water bath. Let it cool slightly until it is only lukewarm.
3. Separate the eggs. Beat the egg yolks with 20 g sugar and the grated orange zest for about three minutes until frothy, then stir in the juice of the orange.
4. Stir the lukewarm chocolate into the egg yolk mixture until a smooth cream forms.
5. Whip the cream with a pinch of salt until semi-stiff. Beat the egg whites with the remaining 20 g sugar until stiff peaks form.
6. First fold the cream into the chocolate mixture, then gently fold in the beaten egg whites so the mousse stays light and airy.
7. Spoon the mousse over the biscuit crumbs in the glasses, smooth the tops and chill for at least three hours.
8. Before serving, garnish the glasses with some grated orange zest.