Vessel Of White Chocolate Mousse With Cointreau Blood Orange And Jelly

Spike your white chocolate dessert and temper its saccharinity with Cointreau Blood Orange, which possesses a graceful bitterness and subtle, summery flavours contributed by the mellower tangy sweetness of the fruit.

Makes 2

Prep time 35 minutes + 1 hour refrigeration

Cook time 10 minutes

white chocolate mousse with Cointreau Blood Orange

150ml white chocolate, coarsely chopped

2 tbsp blood orange Cointreau

300ml cold heavy cream

3 large egg whites

20ml raw sugar

  • Melt white chocolate in a large bowl over a bain-marie, then add blood orange Cointreau and mix well.
  • Turn off heat and allow mixture to stand at room temperature for 15 minutes.
  • Beat heavy cream in a bowl over ice until it forms soft peaks. Set aside at room temperature.
  • Using a mixer, beat eggs to soft peaks. Gradually add sugar and continue whipping until firm.
  • Remove chocolate from bain-marie and using a whisk, fold in egg whites all at once. When the whites are almost completely incorporated fold in whipped cream. Cover mousse and refrigerate for 1 hour or until set.

blood orange jelly

1½ tsp unflavoured gelatine

2 tbsp + 1 cup water

3 tbsp blood orange juice

  • Sprinkle gelatine over 2 tbsp of water, then mix until dissolved.
  • Heat 1 cup of water and blood orange juice for 5 minutes.
  • Strain liquid and add gelatine mixture and mix until completely dissolved.
  • Pour liquid into a round mould that fits the vessel you’re using. Chill in the refrigerator until set, about 30 minutes to 1 hour.
  • Unmould jelly and add to the top of mousse in the vessel, then serve.

Chef Masterclass