Instructions
- 1
Press chocolate brownie base into ring. Freeze.
- 2
Orange curd insert: cook yolks, orange juice, zest and sugar until thick. Add butter and gelatin. Strain. Freeze in insert mold.
- 3
Dark chocolate mousse: melt chocolate. Dissolve gelatin in warm cream. Fold in whipped cream. Add melted chocolate.
- 4
Assemble: pour chocolate mousse. Place orange curd insert. Cover with mousse. Freeze 8 hours.
- 5
Dark mirror glaze: heat all ingredients to 105°C. Strain. Cool to 35°C.
- 6
Unmold and glaze. Refrigerate 4 hours.
- 7
Arrange candied orange slice, chocolate shards and gold leaf on top.
- 8
Serve at 4°C.
Baker's Tip
Use freshly squeezed blood orange juice when in season — the deep ruby color creates a stunning visual contrast with the dark chocolate and the flavor is more complex. Valencia or navel orange juice is excellent year-round. Bottled juice lacks the fresh aromatic oils.
Frequently Asked Questions
Can I use milk chocolate instead of dark for the mousse?
Yes — milk chocolate mousse is sweeter and creamier, pairing differently with the orange curd. Reduce sugar in the mousse by 30g since milk chocolate is already sweet. The color will be a warm caramel brown rather than deep dark chocolate. Both versions are delicious.
How do I make candied orange slices?
Slice oranges 3-4mm thick. Simmer in equal parts sugar and water for 20-25 minutes until translucent. Drain on a rack. For glazed candied orange, brush with warm sugar syrup once cooled. They keep for 2 weeks in an airtight container in the fridge.
My dark chocolate glaze has white streaks after setting — what happened?
Fat bloom from the chocolate cooling too fast or at uneven temperature. Always cool the glaze slowly and stir gently — never whisk vigorously which incorporates air and causes streaks. If streaks appear, a quick pass with a blowtorch held 15cm away will melt them smooth.
Can I add cointreau or grand marnier to this entremet?
Adding 2 tablespoons of Grand Marnier to the orange curd insert gives wonderful depth. Add it after cooking the curd and before the gelatin. The alcohol helps the citrus flavors bloom and adds complexity without being overtly alcoholic in the finished slice.
About This Recipe
A French classic combination — dark chocolate mousse surrounding a vibrant orange curd insert on an almond brownie base, finished with a deep dark mirror glaze and candied orange peel. The bittersweet chocolate and bright citrus are a timeless pair.
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