Ingredients
-
the grated zest of 2 organic oranges + a little fresh grated zest
- 2 tablespoon(s) of sugar
- 175 g dark chocolate broken into pieces
- 3 eggs
- 1 tablespoon(s) of coconut cream
-
toasted sliced almonds
Preparation
-
Grate the grated zest of the oranges and blanch it twice. Place this blanched zest in a small saucepan with the sugar and 10cl of water. Bring to the boil, then drain the orange zest and set aside.
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Cover 175g of dark chocolate broken into pieces with boiling water. Leave to rest for 3 minutes, then drain gently. Separate the yolks from the whites of the eggs. Add 3 egg yolks, 1 tbsp. of coconut cream and the blanched orange zest, mix well.
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Whisk the 3 egg whites until stiff, then gently incorporate them into the chocolate.
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Pour the mousse into four low glasses and leave to rest for at least 4 hours in the fridge. Garnish with toasted sliced almonds and fresh orange zest before serving.
