Orange chocolate mousse, toasted almonds


  • 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


  1. 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.

  2. 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.

  3. Whisk the 3 egg whites until stiff, then gently incorporate them into the chocolate.

  4. 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.

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