Chocolate Mousse with Orange Syllabub
A light dessert which combines chocolate mousse with a creamy orange syllabub. You can be creative when layering the mousse and cream by carefully resting the serving glasses at an angle.
Ingredients
30 grams unsalted butter
3 egg yolks
135 grams dark chocolate
1 rum
300 ml whipping cream
3 egg whites
45 grams sugar
225 ml whipping cream
2 Grand Marnier
30 grams icing sugar
2 orange juice
candied citrus peel, as needed
Instructions
STEP 1/7
Break up the dark chocolate.
Finely slice the citrus peel.
STEP 2/7
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Creaming beater to the machine.
STEP 3/7
Attach the EasyWarm bowl to the machine.
Add Ingredients 1 (butter, chocolate, yolks, rum) into the EasyWarm bowl, fit the splash guard.
Mix on heat setting 7, speed Stir 1 for about 10 minutes or until melted.
Remove the EasyWarm bowl from the machine and set aside.
STEP 4/7
Attach the Mixer bowl to the machine and fit the Whisk Tool.
Add Ingredients 2 (cream) into the Mixer bowl, fit the splash guard.
Whisk on speed 5 for about 1 minute, 40 seconds or until light and fluffy.
Transfer contents of the Mixer bowl to the medium bowl.
Set aside.
STEP 5/7
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine.
Add the first item of Ingredients 3 (egg whites) into the Mixer bowl, fit the splash guard.
Whisk on speed Max for about 2 minutes.
While the machine is running, gradually add the last item of Ingredients 3 (sugar) to the bowl.
Whisk until combined.
Retrieve the EasyWarm bowl.
Fold the contents of the medium bowl into the chocolate mixture.
Spoon one third of the egg whites into the chocolate mixture.
Mix until combined.
Spoon another third of egg whites into the chocolate mixture and fold in gently.
Repeat this process with the rest of the egg whites.
Pour the chocolate mixture into the 4 serving glasses.
Chill in the fridge for 1 hour.
STEP 6/7
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine.
Add Ingredients 4 (cream, grand Marnier, sugar, orange juice) into the Mixer bowl, fit the splash guard.
Whisk on speed 5 until thickened.
Spoon the cream mixture into the 4 serving glasses.
Chill in the fridge for 1 hour.
Serve.
STEP 7/7
Garnish with candied citrus peel.
Chocolate Mousse with Orange Syllabub
A light dessert which combines chocolate mousse with a creamy orange syllabub. You can be creative when layering the mousse and cream by carefully resting the serving glasses at an angle.
Ingredients
30 grams unsalted butter
3 egg yolks
135 grams dark chocolate
1 rum
300 ml whipping cream
3 egg whites
45 grams sugar
225 ml whipping cream
2 Grand Marnier
30 grams icing sugar
2 orange juice
candied citrus peel, as needed
Instructions
STEP 1/7
Break up the dark chocolate.
Finely slice the citrus peel.
STEP 2/7
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Creaming beater to the machine.
STEP 3/7
Attach the EasyWarm bowl to the machine.
Add Ingredients 1 (butter, chocolate, yolks, rum) into the EasyWarm bowl, fit the splash guard.
Mix on heat setting 7, speed Stir 1 for about 10 minutes or until melted.
Remove the EasyWarm bowl from the machine and set aside.
STEP 4/7
Attach the Mixer bowl to the machine and fit the Whisk Tool.
Add Ingredients 2 (cream) into the Mixer bowl, fit the splash guard.
Whisk on speed 5 for about 1 minute, 40 seconds or until light and fluffy.
Transfer contents of the Mixer bowl to the medium bowl.
Set aside.
STEP 5/7
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine.
Add the first item of Ingredients 3 (egg whites) into the Mixer bowl, fit the splash guard.
Whisk on speed Max for about 2 minutes.
While the machine is running, gradually add the last item of Ingredients 3 (sugar) to the bowl.
Whisk until combined.
Retrieve the EasyWarm bowl.
Fold the contents of the medium bowl into the chocolate mixture.
Spoon one third of the egg whites into the chocolate mixture.
Mix until combined.
Spoon another third of egg whites into the chocolate mixture and fold in gently.
Repeat this process with the rest of the egg whites.
Pour the chocolate mixture into the 4 serving glasses.
Chill in the fridge for 1 hour.
STEP 6/7
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Attach the Mixer bowl to the machine.
Add Ingredients 4 (cream, grand Marnier, sugar, orange juice) into the Mixer bowl, fit the splash guard.
Whisk on speed 5 until thickened.
Spoon the cream mixture into the 4 serving glasses.
Chill in the fridge for 1 hour.
Serve.
STEP 7/7
Garnish with candied citrus peel.