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
500 g dark chocolate, roughly chopped
8 medium eggs, separated*
175 g caster sugar
finely grated zest 1 large orange (optional)
FOR THE TOPPING
100 ml double cream
50 g 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
