This is one of those easy, throw-together desserts that anybody can make in minutes and it is always a palate pleaser because of its delicious two-chocolate combination and the tartness of freshly squeezed orange juice.
I have often mentioned the usefulness of dried orange peel and this dessert is a good example of how dried peel can add flavour to a dish. I remember my childhood days when most kitchens or pantries had twirls of orange rind in abundance and it was often used in grated form to boost the flavours of soups, stews, desserts and vegetables such as sweet potato, pumpkin or carrots.
Chocolate mousse is generally made with only dark chocolate but for today's recipe we will also be adding white chocolate. It not only looks good but it gives the mousse a lovely extra chocolate boost.
In this recipe the mousse also benefits from a dab of fresh cream crowned by a sprinkling of coarsely ground nuts and/or a little chopped red fruit such as strawberries.
To serve four portions of orange and double chocolate mousse you need:
160g dark chocolate
1 tablespoons grated white chocolate
4 tablespoons well chilled cream
2 tablespoons chopped macadamia nut
4 egg whites
1 tablespoon of Amarula liqueur
Juice of one orange and 2 teaspoons grated orange peel
2 tablespoons chopped strawberries
Chill the white chocolate.
Whip the cream and refrigerate until ready to use.
Chop the black chocolate and place in a bowl with the orange juice and rind.
Place the bowl in a pot of simmering water (the water must come about halfway up the dish) and stir over medium heat until chocolate has melted.
Remove bowl from water stir in the Amarula liqueur.
Set aside until it has cooled and thickened slightly.
Whisk the egg whites and gently fold it into the chocolate.
Spoon the chocolate into four serving glasses and chill for an hour.
Just before serving grate the white chocolate and sprinkle over the black chocolate.
Top with a little tower of cream.
Sprinkle the chopped nuts over the cream and top with the chopped strawberries.