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Bitter Chocolate & Rum Mousse With Burnt Orange Sauce

Recipe by Darren Simpson from The Best In Australia

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Serve the mousse with the orange sauce, a chocolate squiggle & enjoy.

Serves 4

Ingredients

Burnt Orange Sauce

100 g Sugar
2 tablespoons Water
2 oranges Juice & segments
half an orange
1 teaspoon Cornflour

Chocolate Mousse

300 g Chocolate Good chocolate should contain 60 to 70% coco fat
50 ml Dark Rum
2 Eggs
500 ml Double cream

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Method

Burnt Orange Sauce

Caramelize the sugar till golden & lightly burnt.
Dissolve the corn flour in the orange juice & add to the caramel.
Let cool & add the segments & the zest.

Chocolate Mousse

Melt the chocolate over some hot water. Do not over heat.
Whisk the eggs over some boiling water for a few minutes till light & fluffy.
Lightly whisk the cream.
Quickly whisk the chocolate into the eggs, add the rum & fold in the cream.
Refrigerate till needed.

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Notes & Tips

To make white chocolate mousse increase the white chocolate to 380g, use cointreau instead of Rum & add 2 gelatin leaves to the eggs & make as per the dark chocolate.

Recipe Rating

What do you think?

K December 2009

Me too! Love Darren! Would love to be on their show as a judge.

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jennifer McGrath July 2009

i think darren simpson is a genius

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