Originally developed to celebrate the Millennium Dome, this moussey chocolate orange dome is a real centrepiece. Decorate with chocolate sticks or balls, or sugar sprinkles.
Prepare to end of step 3 up to a day ahead. Cover and chill. Complete recipe to serve.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
392
Ingredients
500g
dark chocolate, roughly chopped
8
medium eggs, separated*
175g
caster sugar
finely grated zest 1 large orange (optional)
FOR THE TOPPING
100ml
double cream
50g
white chocolate, finely chopped
TO DECORATE, OPTIONAL
Mikado (chocolate sticks)
Directions
Step 1Line a roughly 2.5 litre bowl with a double layer of clingfilm, making sure it overhangs the edges. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Set the bowl aside to cool for 10min.
Step 2In a separate large bowl, using a handheld electric whisk, beat the egg yolks, sugar and orange zest for 5min, until pale and thick. In a final large bowl, and with clean beaters, whisk the egg whites until they hold medium peaks.
Step 3Using a large metal spoon, fold the egg whites into the egg yolk mixture. Next, fold in the cooled chocolate, keeping in as much air as possible. Scrape into the lined bowl, smooth to level and chill until set, about 3hr.
Step 4For the topping, in a small pan, heat the cream until hot but not boiling. Meanwhile, put the white chocolate into a small heatproof bowl. Pour in the hot cream and stir until melted and smooth. Cool, then chill until cold (about 1hr).
Step 5To serve, whisk the cream mixture until it’s thick enough to leave a trail. Invert the mousse dome on to a cake stand or serving plate, remove the bowl and peel off the clingfilm. Spoon over some of the topping and decorate with Mikado, if using. Serve with remaining topping for pouring over.
GET AHEAD Prepare to end of step 3up to a day ahead. Cover and chill.Complete recipe to serve.
*PREGNANT WOMEN, INFANTS AND THE ELDERLY ARE ADVISED TO EAT RAW/PARTIALLY COOKED EGGS ONLY IF THEY HAVE THE BRITISH LION STAMP
Per serving:
Calories: 392
Protein: 8g
Fat: 21g
Saturates: 12g
Carbs: 42g
Sugars: 42g
Fibre: 1g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
