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Mousse au Chocolat with Orange Ragout

Let it melt on your tongue

Mousse au Chocolat with Orange Ragout
  • 100 ml milk
  • 200 ml heavy cream
  • 60 ml fresh orange juice
  • 10 g vanilla sugar
  • 10 g granulated sugar
  • 5 ml Grand Marnier
  • 3 g cornstarch
  • 3 × orange(s)
  • 150 g dark chocolate
  • 24 g powdered sugar

Ingredients

  • 100 ml milk
  • 200 ml heavy cream
  • 60 ml fresh orange juice
  • 10 g vanilla sugar
  • 10 g granulated sugar
  • 5 ml Grand Marnier
  • 3 g cornstarch
  • 3 × orange(s)
  • 150 g dark chocolate
  • 24 g powdered sugar
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Preparation:

 

Mousse au Chocolat

Let the chocolate melt in the microwave or over a hot water bath. Mix the remaining ingredients, briefly heat and pass through a fine sieve.

 

Pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool the filled Whipper in a refrigerator for 1-2 hours.

Orange Ragout:

Peel and fillet the oranges. In a pot, caramelise the granulated sugar, cover with orange juice and Grand Marnier; simmer for about 15 minutes.

 

Mix the corn starch with some orange juice, pour into the sauce and simmer briefly until it binds. Add the orange fillets and allow to steep for at least 1 hour.

 

Take the iSi Whipper from the refrigerator 5-10 minutes before serving and leave to stand at room temperature. Divide the orange ragout among the glasses and serve the mousse au chocolat on top. Serve immediately.

 

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