Step-by-step Recipe

Ingredients:BASE

• 50g dark chocolate
• 25g butter, melted
• 125g biscuits
• 25g butter, extra
• 1tsp finely grated orange zest
• ¼tsp ground cardamom

Ingredients:CHOCOLATE MOUSSE

• 300ml cream (35%)
• 150g dark chocolate
• 1tsp finely grated orange zest
• ¼tsp ground cardamom

Ingredients:ORANGE SYRUP

• 160ml orange juice
• 55g sugar
• 2tbsp finely shredded orange zest

Directions:

Grease 12-hole (60ml capacity) mini cheesecake pan with removable basis. Line bases with baking
paper. Melt 50g chocolate.

Combine chocolate and butter, spoon into holes.

Cool chocolate bases 5mins. Finely grate the orange (1tbps grated zest). Place Chocolate Mousse
ingredients in a heatproof bowl.

Place the bowl over saucepan of simmering water, stir until smooth. Remove from heat, cool, then
refrigerate 30mins.

Process biscuits until fine. Add butter, rind and cardamom, process until combined. Place in a bowl.

Divide biscuit mixture among pan holes. Press firmly over chocolate bases. Refrigerate 15mins.

Remove chocolate mousse mixture from fridge. Beat with electric mixer for 2mins or until mixture
changes to a paler colour. Do not overbeat or mixture will curdle. Divide mousse among pan holes,
refrigerate overnight.

Shred the oranges (2tbsp of zest), and then juice them (160ml). Place juice and sugar in a small
saucepan.

Stir over heat, without boiling, until sugar dissolves completely. Add zest, bring to the boil. Reduce heat,
simmer, uncovered, about 10mins or until syrup thickens slightly.

Remove from heat and cool. Serve mousse cakes with orange syrup. Reserve remaining syrup for
those who would like extra.