Set chocolate mousse
SERVES 6 | PREP 35 MINS PLUS CHILLING | COOK 20 MINS EASY | GF
4 oranges
250ml whole milk
125ml double cream
150g egg yolks (about 11 eggs, freeze the whites for another recipe)
165g caster sugar
110g dark chocolate (at least 70% cocoa solids) 50ml extra-virgin olive oil, plus extra for drizzling pinch of sea salt
50ml Italian orange liqueur (such as Gran Gala or Aurum) fennel pollen, to garnish (optional)
1 Zest two of the oranges, then juice them – you’ll need 100ml. Tip the milk, cream and orange zest into a pan. Bring to a simmer over a low heat. In a heatproof bowl, whisk together the egg yolks and 115g of the sugar for 2-3 mins until thick. Slowly pour in the hot milk, whisking. Return the mixture to the pan and simmer, stirring for 5-7 mins until you have a lightly thickened custard.
2 Put the chocolate in a food processor and pulse to break into small chunks. Pour the hot custard over the chocolate and blitz until you have a thick chocolate custard. With the motor running, slowly drizzle in the olive oil and a pinch of sea salt. Divide the mixture between six small serving bowls or ramekins. Leave to cool slightly, then chill in the fridge for 2 hrs until set.
3 Peel the remaining two oranges, removing the piths. Cut into segments, then large chunks. Put in a bowl. Spread the rest of the sugar over the base of a large pan over a medium-low heat. Cook until the sugar melts and begins to caramelise, swirling the pan to ensure it dissolves evenly. When the sugar is a light amber, add half the orange liqueur and all the orange juice, stirring. Over a low heat, allow any caramel that has hardened to melt again. Pour into a bowl and cool, then pour this over the orange segments, adding the remaining liqueur.
4 Remove the mousses from the fridge 30 mins before serving. Spoon over the orange segments and a little of the liquor. Drizzle with olive oil and sprinkle with fennel pollen, if using.
PER SERVING 554 kcals | fat 35.9G saturates 15.4G | carbs 44.4G | sugars 42.8G fibre 2.1G | protein 7.4G | salt 0.2G