Chocolate mousse and orange delight

Pairing dark chocolate and citrus flavours often yields amazing end results. For this pastry, we combined a dark chocolate mousse made with Single Origin chocolate Madagascar and orange. The flavour notes in the chocolate go extremely well with the bittersweet and acidic notes of the fruit. The build-up in layers is rather straightforward, but very efficient: prepare yourself for a flavour bomb!

Recipe

Created by
  • Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

No-flour sponge (for a 40x60 cm tray)

ingredients preparation
  • 280g
    egg white
  • 150g
    sugar

Whip.

  • 220g
    egg yolks
  • 135g
    equal amounts of ground almonds and sugar
  • 35g
    CP

Add.

Bake for 15-20 mins at 190°C.

Orange crème

ingredients preparation
  • 272g
    whipping cream
  • 20g
    orange juice
  • 82g
    egg yolks
  • 55g
    sugar

Poach at 82°C.
Leave to cool down to 40°C.

  • 20g
    Cointreau
  • 1leaf/leaves
    gelatin

Add.

Pour into Flexipan moulds.

Madagascar chocolate mousse

ingredients preparation
  • 560g
    syrup
Bring to the boil.
  • 315g
    egg yolks

Add.
Leave to cool down to 30°C.

  • 1010g
    CHD-Q67MAD

Add.

  • 1965g
    whipping cream

Fold in.

Nougatine

ingredients preparation
  • 32g
    milk
  • 78g
    butter
  • 32g
    glucose

Bring to the boil.

  • 92g
    sugar
  • 2g
    pectin

Fold in.

  • 187g
    chopped almonds
  • 8g
    CP

Add.

Divide and spread over 2 baking sheets and bake.

Dark glaze

ingredients preparation
  • 142g
    whipping cream
  • 56g
    glucose
  • 56g
    sugar

Bring to the boil.

  • 142g
    811NV

Add.
Leave to cool down to 35°C.

  • 56g
    butter

Fold in and mix.