Chocolate Mousse and Orange Marmalade

Ingredients for 4 portions

• 12 pieces Tahoon Tops
• 60 gr orange marmalade
• 175 gr 70% dark chocolate
• 100 gr 70% dark chocolate
• 50 g butter
• 3 egg whites
• 75 g double cream

Method

• Melt the chocolate with the butter in a heatproof bowl over a pot of simmering water (au bain-marie), stirring until smooth.
• In a separate bowl, whisk the egg whites until stiff peaks form.
• In another bowl, whip the cream until soft peaks form.
• Gently fold the whipped egg whites and whipped cream into the melted chocolate until well blended.
• Fill each mold halfway with the chocolate mixture.
• Pipe a small amount of orange marmalade into the center of each mold, then top with more of the chocolate mixture, fill to the top.
• Place the molds in the freezer and let freeze until fully set.
• Once set, remove from the molds and transfer them to a serving plate.
• Sprinkle with grated chocolate using the remaining chocolate.
• Pipe small dots of orange marmalade on top of each dessert and place 3 Tahoon Tops on each chocolate mousse and serve.

Recipe: Franck Pontais