Whiskey, Caramel and Orange Mousse with Orange Crumble
Photography by Sarah Tuck.
A delicious blend of crunchy crumb, golden caramel and dark velvety mousse.
Serves: 6
INGREDIENTS
Whiskey, caramel and orange mousse
250 grams dark chocolate (70% cocoa), roughly chopped
1 tablespoon butter
finely grated zest 1 orange
2 tablespoons whiskey
3 large eggs, size 7, separated
¾ cup cream
¾ cup Salted Caramel Sauce
Orange Crumble
25 grams butter, at room temperature
¼ cup plain flour
¼ cup rolled oats
1 tablespoon golden syrup
2 tablespoons brown sugar
finely grated zest 1 orange
METHOD
Whiskey, caramel and orange mousse: Put the chocolate, butter and orange zest in a large heatproof bowl and melt together over a pot of simmering water, ensuring the base of the bowl doesn’t touch the water.
Stir occasionally and once the chocolate has melted add the whiskey and whisk to combine. In separate bowls, beat the egg whites to medium stiff peaks and the cream to soft peaks.
In a third bowl beat the egg yolks with ¼ cup of the caramel sauce until thick and slightly pale. Whisk the egg yolks into the chocolate then fold in the cream and egg whites until thick and smooth. Spoon into serving glasses and refrigerate until 30 minutes before serving.
Orange Crumble: Preheat the oven to 180°C. Put all the ingredients in a small food processor and whizz to form a crumb. Tip out onto a baking tray and bake for 10 minutes.
To serve: Spoon extra caramel onto mousses and top with a tablespoon of orange crumble. Makes 6.
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