When I was younger I’d take the cut half of an orange and dip it straight into the sugar bowl. I assume mum wasn’t watching at the time although, given my sweet tooth, it may have been something she encouraged.
I was tempted to do a similar thing with our latest crop of oranges just to sweeten them up a little. They are just a tiny bit tart to eat au naturel.
A quick flick through an old cookbook and I came up with these retro caramelized oranges – a little sticky syrup to sugarcoat the citrus.
From there it wasn’t too hard to think of a chocolate match – or in this case chocolate and coffee – for a winning combination. Oh, and did I mention there’s also lemon liqueur, for a little extra citrus kick? This mousse really has a lot going for it.
This will be my entry to Sweet New Zealand hosted this month by the talented Nicola who has a wonderful blog at Homegrown Kitchen.
Mocha mousse & caramelized oranges
Makes about 6-8 serves
175g (6oz) dark chocolate, at least 70% cocoa
2 tbsp strong black coffee
4 eggs, separated
1 tbsp Limoncello or Cointreau liqueur
Break chocolate into pieces and place the chocolate and coffee in a heatproof bowl over a pan of simmering water. Do not let the water touch the base of the bowl. Heat gently until the chocolate melts, stirring occasionally. Remove from the heat and allow to cool for a couple of minutes.
Beat the egg yolks and gradually stir into the chocolate mixture. Add the liqueur and stir to combine.
In a clean mixing bowl, beat the egg whites until stiff with an electric mixer. Now, using a metal spoon, fold a tablespoon of the egg whites into the chocolate mixture to loosen it. Gently fold in the rest of the chocolate mix into the egg whites until thoroughly combined. Be patient, it needs gentle folding and cutting movements to retain all the air, which makes the mousse light.
Spoon into individual ramekins or glasses and chill in the fridge for several hours, preferably overnight.
Serve with the sticky oranges on the side or on top and some whipped cream.
Using a sharp knife, peel and remove the pith of the orange, keeping the shape intact. Slice into rounds, remove the pips and set aside.
Place the sugar and half the water in a saucepan and dissolve the sugar slowly over a gentle heat. Once dissolved, increase the heat and boil until it turns a rich, caramel colour.
Remove the pan from the heat and immediately pour in the remaining water being careful not to splash any of the hot caramel.
Return the pan to a gentle heat and dissolve the caramel. Remove from the heat and leave to cool before pouring over the oranges.
Chill in the fridge before serving.
If you don’t want to serve the mousse with the oranges, a chocolate coated coffee bean or two on top finishes it off nicely.