- 100g sponge finger biscuits
- 225g butter
- 225g dark chocolate
- 2tbps orange flower water
- 40g cocoa powder
- 125g icing sugar
- 5 medium eggs
- 50g sugar
- 1 orange
- 300ml cream (35%)
Note: As I still had candied orange peel I made way back (‘before blog’ times), I used it to decorate
this dessert. Here’s how its done. Peel the orange skin of 1 orange and remove white pith. Cut into
stripes. Place sugar (50g) with 150ml of water in a saucepan and heat without boiling until sugar is
dissolved. Bring to the boil and boil for 5mins. Add the orange stripes and simmer for about 4-6mins
or until the stripes become opaque. Chill. Use the desired amount to decorate dessert and reserve
the rest by placing it in the mason jar. Store in the refrigerator.
Oil and line a 900g loaf form with clingfilm, taking care to keep it as wrinkle-free as possible. Cut the
sponge biscuits to from level. Arrange them around the edge of the form.
Place chocolate, butter and orange flower water in a saucepan. Heat gently and stir occasionally,
until the chocolate has melted and the mixture is smooth. Remove the saucepan from the heat, sift
in the cocoa powder.
Sift in 50g of icing sugar and mix well. Add egg yolks and beat the mixture until smooth.
In a separate clean bowl whisk the egg whites until stiff but not dry. Sift in the remaining icing sugar.
Whisk until stiff and glossy. Fold the egg white mixture into the chocolate mixture. Using a metal
spoon or rubber spatula, stir until well blended.
Spoon the mousse mixture into the form and level the surface. Chill in the refrigerator until set, 3hrs
or overnight. Invert the dessert onto a place and remove the form.
Remove the clingfilm. Whip the cream until soft peaks form (1-2mins) and spoon into a piping bag.
Pipe swirls on top of mousse and decorate with orange slices. Chill in the fridge before serving.