Chocolate mousse and orange delight

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 2

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!

Chocolate mousse and orange delight

Recipe components

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

IngredientsPreparation
  • 280g
    egg white
  • 150g
    sugar

Whip.

Add.

Bake for 15-20 mins at 190°C.

Orange crème

IngredientsPreparation
  • 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

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

Add.
Leave to cool down to 30°C.

Add.

  • 1965g
    whipping cream

Fold in.

Nougatine

IngredientsPreparation
  • 32g
    milk
  • 78g
    butter
  • 32g
    glucose

Bring to the boil.

  • 92g
    sugar
  • 2g
    pectin

Fold in.

Add.

Divide and spread over 2 baking sheets and bake.

Dark glaze

IngredientsPreparation
  • 142g
    whipping cream
  • 56g
    glucose
  • 56g
    sugar

Bring to the boil.

Add.
Leave to cool down to 35°C.

  • 56g
    butter

Fold in and mix.