Liquid centre chocolate and orange mousse

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Orange gel insert

200g Orange juice

20g Caster sugar

3g Agar agar


Mix the Agar Agar through the sugar in a small bowl (this will prevent clumps from forming) and warm the juice in a pan.

When the juice is warm to the touch, sprinkle in the Agar and sugar mixture and then bring it up to the boil whisking continuously. Turn down the heat slightly and let it boil gently for at least one minute.

Pass the mix into a suitable container and chill until completely cold.

When cold, the mixture should be set into a hard jelly. Scrape the jelly into a blender (ideally a Thermomix) and blend until smooth.

(Optional) Pour the mixture into a high sided tray that fits inside the vacuum pack machine and place it inside uncovered. Bring the pressure down as far as possible. The mixture will bubble up, so keep your hand on the stop button just incase you tray is over full and it expands too far. As the pressure is released it will suck out all of the air bubbles from the blending process and leave a more colourful and shiny gel.

Pipe half of the gel into small insert moulds and place in the freezer to harden. (make sure your inserts are frozen before making the mousse) Place the rest into squeezy plating bottles.



96g Cream (whipping or double)

72g orange juice

36g Trimoline (or caster sugar)

72g Egg yolks

150g Dark chocolate

4g Gold gelatine (2 sheets)

300g Cream


Boil the cream, puree and trimoline. Pour the cream mix over the egg yolks and return to the pan, cook the mix to 82c.

Once up to temperature, pour the mixture over the chocolate and emulsify with a whisk.

Cover with Cling film touching the surface of the chocolate mix and leave to cool to 32c before folding in the lightly whipped cream Pipe into large silicone stone moulds on flat trays and push a frozen insert into the centre. Place the mousses in the freezer overnight to harden. Store in the freezer until needed.



170g Caster sugar

60g Cocoa powder

70g Water

70g Concentrated cherry juice (replace with water if you don’t have cherry juice)

105g Cream (whipping or double)

11g Gold gelatine


Make a paste with the sugar, water, cream and cocoa powder in a saucepan.

Bring the mixture to a boil while stirring with a spatula and take off the heat before adding the soaked gelatine

Leave to cool and skim the surface off before passing through and sieve and leaving to cool for use or chill in the fridge for later.


Soaking Sponge

2 Eggs

1 Egg yolk

75g Caster sugar

2 Egg whites

20g Caster sugar

90g Plain Flour

10g Corn flour

10g Melted butter


Place the eggs, egg yolk and caster sugar into a kitchen aid bowl and set over a pan of simmering water, whisk continuously until the mix starts to thicken.

Take the bowl off the heat, place on the mixer and whisk until cold. Scrape into bowl and set aside.

Clean out the mixing bowl and place in the egg whites, whisk on a high speed until they start to foam and then slowly sprinkle in the sugar. Keep whisking until firm peaks are formed.

Fold both mixes together followed by the dry ingredients and then finallt the melted butter.

Spread the mix into a flat silicone mat (the same used for the cream and mouuse) and cook at 170c for 12-14 minutes


Soaking syrup

50g Caster sugar

100ml Water

50g Cointreau


Bring to boil the sugar and water. Set aside until cool before adding the Cointreau


Ginger granola pieces

125g Plain flour

6g Bicarbonate of soda

3g Salt

12g Ground ginger

125g Rolled oats

165g Soft brown sugar

185 Unsalted butter, melted


Place all of the dry ingredients into a bowl and mix in the melted butter.

Place on a baking tray and cook at 170c for 10-12 minutes.

Cool and break into pieces


White chocolate cream

180ml Whipping cream

270g White chocolate

375ml Whipping cream


Boil the 180ml cream in a small pan and pour over the chocolate to melt.

Once cooled, mix in the 375ml of cream.

Pour into a shallow tray and cover with Cling film.

Place in the fridge until completely cold.

Just before plating, whip the finished cream until it can hold its shape and place into a piping bag with a round nozzle.


Plating (part one)

Turn the cooled sponge upside down on the table and peel off the paper. Use a cutter 2 sizes bigger than the base of the mousses to cut a large circle and then cut the middle out with cutter the same size as the base of the mousse to get a ring roughly a centimetre wide. Quickly dip the sponge into the syrup and leave on a rack or plate to let the excess drip off. Place in the centre of the plate with a palette knife.

Crush a small amount of ginger granola into crumbs and place a spoonful into the void.

Bring the glaze to between 25c-35c, pass through a sieve. Take the mousses out of the freezer and place on a wire rack, pour the glaze over the mousses and leave for 30 seconds for the excess to run off.  Use a palette knife to lift onto the crumb in the centre of the circle and leave to defrost fully. (If using for service then place the mousses onto a tray and leave to defrost in the fridge ready to plate later).

Plating (part two)

Once the mousse is defrosted, pipe the whipped white chocolate cream around the outside, followed by the granola, small slices of orange and the orange gel.

Finish with dots of the orange gel as per the dish picture above.


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