Chocolate Mousse with Orange Tuiles


Preparation: 1 hour + 1 hour chilling Cooking: 5-10 minutes Serves: 6 Ingredients: 150 ml (5 fl oz) whipping cream 180 g (5¾ oz) chocolate 60 g (2 oz) butter 4 egg whites 40 g (1¼ oz) sugar 4 egg yolks Orange tuiles 60 g (2 oz) icing sugar 1 tablespoon plain flour grated rind of ½ orange 2 tablespoons orange juice 25 g (¾ oz) butter, melted 10 g (⅓ oz) chopped almonds 20 g (⅔ oz) sliced almonds		Methods: Whisk the cream to soft peaks, chill. Melt the chocolate and butter in a bain-marie (melt but do not over-heat). Whisk the egg whites to form stiff peaks, gradually whip in the sugar, a third or a quarter at a time. Delicately fold the egg yolks into the whipped cream, then fold in the egg whites, lastly fold in the melted chocolate. Fill small individual dishes, chill for 1 hour before serving. Orange tuiles: preheat the oven to 180°C (350°F) Gas 4. Place all the ingredients except the sliced almonds in a food processor and process quickly. Place spoonfuls of the mixture onto a non-stick baking sheet, roughly spread out to form rounds, 5-6 cm (2-2½ inches) in diameter. Sprinkle with sliced almonds, bake for 5 to 6 minutes until lightly golden. Shape the tuiles whilst still slightly warm by rolling around a rolling pin. Place on a wire rack to cool. To serve: Remove the mousse from the refrigerator; serve immediately with crisp orange tuiles. » Study Cuisine or Pâtisserie courses to upgrade your cooking skill!