Now i love this dessert. It tastes like terry's chocolate orange. It does take a little longer to make than other desserts I've tried but it's work it.
Ingredients
60g dark chocolate, broken into small pieces
1 orange
3 medium eggs, separated*
6 tbsp artificial sweetener
½ tsp crushed cardamom seeds
4 tbsp fat-free natural fromage frais, to serve
Method
1 orange
3 medium eggs, separated*
6 tbsp artificial sweetener
½ tsp crushed cardamom seeds
4 tbsp fat-free natural fromage frais, to serve
Method
Melt the chocolate in a large heatproof bowl over a pan of gently simmering water (or in the microwave on a low heat for 30 seconds). Allow to cool slightly. Finely grate the zest of half the orange and peel thin strips of zest from the other half. Set aside.
Put the egg whites in a clean glass bowl. Beat with an electric hand whisk on a medium speed until they stand up in stiff peaks, but are not too dry.
Whisk together the egg yolks, 4 tbsp sweetener, the grated orange zest and cardamom seeds. Mix with the chocolate.
Using a large metal spoon, lightly fold in the egg whites until well combined. Spoon the mixture into 4 individual cups, ramekins or glasses and chill for 3-4 hours, or until set.
Cut any white pith off the strips of orange peel and put in a small pan with the remaining sweetener and 400ml water. Bring to the boil, then reduce the heat to medium-low and simmer gently for 12-15 minutes. Drain and allow to cool.
Decorate each mousse with the crystallised orange zest and serve with a spoonful of fromage frais.
Tip: *Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.
Put the egg whites in a clean glass bowl. Beat with an electric hand whisk on a medium speed until they stand up in stiff peaks, but are not too dry.
Whisk together the egg yolks, 4 tbsp sweetener, the grated orange zest and cardamom seeds. Mix with the chocolate.
Using a large metal spoon, lightly fold in the egg whites until well combined. Spoon the mixture into 4 individual cups, ramekins or glasses and chill for 3-4 hours, or until set.
Cut any white pith off the strips of orange peel and put in a small pan with the remaining sweetener and 400ml water. Bring to the boil, then reduce the heat to medium-low and simmer gently for 12-15 minutes. Drain and allow to cool.
Decorate each mousse with the crystallised orange zest and serve with a spoonful of fromage frais.
Tip: *Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.
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