An in­dul­gent, make-ahead choco­late mousse with orange short­breads – per­fect for Valen­tine’s Day

Make th­ese ahead and you won’t be fuss­ing just be­fore you serve din­ner. Buy the short­breads if you pre­fer

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Choco­late mousse with orange short­breads 30 MIN­UTES| SERVES 4|EASY

This makes enough for 4, so save 2 for later – they will keep for a cou­ple of days

dark choco­late 150g dou­ble cream 100ml egg whites 3 golden caster sugar 50g ORANGE SHORT­BREAD ic­ing sugar 50g, plus more for dust­ing plain flour 100g corn­flour 25g ground al­monds 25g orange 1, zested but­ter 125g, cold and cut into cubes orange blos­som wa­ter 1-2 tbsp Melt the choco­late into the cream in a bowl set over a pan of sim­mer­ing wa­ter (be care­ful not to let the base of the bowl touch the wa­ter, or any wa­ter get into the choco­late), or in a mi­crowave.

Whisk the egg whites to stiff peaks and then whisk in the sugar and keep whisk­ing un­til you have a glossy mix­ture. Stir a third of the meringue into the choco­late, then gen­tly fold in the rest. Di­vide be­tween 4 pots and chill.

Mean­while, heat the oven to 180C/fan 160C/ gas 4. Mix the ic­ing sugar, four, corn­flour, ground al­monds with the orange zest and rub in the but­ter. Stir in 1-2 tbsp orange blos­som wa­ter and bring the mix­ture to­gether to make a dough. Roll it out to make a rec­tan­gle on a parch­ment-lined bak­ing sheet and bake for 15-20 min­utes un­til golden. Slice into fin­gers, cool, then dust with ic­ing sugar. Serve along­side the chilled choco­late mousse.

PER SERV­ING 616 KCALS |FAT 4.2G | SAT­U­RATES 25.8G CARBS 44.6G | FI­BRE 4.6G | PRO­TEIN 7.7G | SALT 0.4

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