This recipe is one I’ve been toying with like forever and just never got round to actually making it. I’ve bought the ingredients a thousand times and used them up for different recipes so this time with Chocolate week approaching fast, oh yes there is a chocolate week now too, I wanted to get it done.
The inspiration comes again from my time in Italy when Budino al Cioccolato was a family favourite and dead simple to make only there you can buy it in a powder, add milk and presto your budino (pudding) is ready after chilling.
I searched high and low, checked out all my books and discovered there are a lot of different ways of making this lush dessert so I went with a mixture of them all rolled into one. It can’t be added to the ‘Easy Recipes’ section as although it is easy it was a bit of a faff with quite a few bowls to wash up. I think this is the main reason I kept putting the job off BUT now I have got round to doing it I am so pleased with the results and the girls are too as it was a great hit with them. Although Alice did mention she didn’t like the chocolate drops on the top (???) She ate the WHOLE LOT. #justsaying
Chocolate and Orange mousse in a glass
Ingredients makes 61 x 75g bar of dark chocolate 2 tsp orange flavouring 300 ml of double cream 2 tbsp golden caster sugar 2 large egg whites mini jaffa cakes
Break the chocolate into little pieces in a bowl and melt in the microwave for 60 seconds, stir and if it still needs a bit longer try another 20 seconds.
Add the orange flavouring to the chocolate and stir well. Set to one side to cool down.
Place the double cream in a bowl, add 1 tbsp sugar and whip until thick.
Place the egg whites in a clean bowl and whisk until stiff, whisk in 1 tbsp of sugar until the mixture is shiny.
Fold the cooled melted chocolate into the cream and then beat in one spoonful of the whisked egg whites.
Gently fold in the remaining egg white mixture until thoroughly mixed.
Place a mini jaffa cake in the bottom of the glass, top with one tablespoon of chocolate mousse. Cover with two more mini jaffa cakes and add another spoonful of chocolate mousse.
Cover and chill in the fridge for an hour. Decorate with chocolate drops, strips of orange rind or a mini jaffa cake.
Note: This is a filling dessert. I made six glasses but in the future I would stretch it out more and make 8-10.