The Becca’s white chocolate and orange mousses Recipe is a great friend of ours. She has her own catering company and has given us great advice on cooking for numbers.
Ingredients:
Special equipment 6 x 2 3⁄4in
(7cm) round metal cooking rings
21⁄2oz (75g) graham crackers,
crushed
3 tbsp butter, melted
1 tbsp demerara sugar
For the mousse
31⁄2oz (100g) cream cheese
1⁄2 cup heavy cream
51⁄2oz (150g) Belgium or Continental 100 percent
white chocolate
1 tbsp Cointreau
1 large orange
Method:
1 Put the graham crackers into a mixing bowl, add the butter and sugar, and mix to combine.
2 Line a baking sheet with plastic wrap and sit the rings on top. Spoon the biscuit mixture evenly into the rings and level the tops with the back of a teaspoon. Transfer to the fridge to chill while you make the mousse.
3 Put the cream cheese and cream into a mixing bowl and whisk with an electric whisk until thick and holding its shape.
4 Gently melt the chocolate in a bowl set over a pan of just-simmering water until smooth.
5 Add the chocolate to the cream mixture and stir in the Cointreau. Finely grate the zest of the orange(s) and add to the mousse.
6 Spoon the mousse into the rings and level the tops. Chill for a minimum of 4 hours to firm up. Meanwhile, peel the orange(s) with a small knife. Cut the segments free and place in a bowl. Squeeze over the juice from the peel.
7 Remove the rings and serve the mousses with the orange segments arranged on top.
VARIATION
If you don’t have cooking rings, you can make one large mousse. Follow the recipe for 12 and spoon the mousse into a 8in (20cm) round springform pan. Cut into 12 wedges and decorate with the orange segments.
PREPARE AHEAD
You can make the mousses up to 12 hours ahead. Not suitable for freezing.
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| Becca’s white chocolate and orange mousses |
