Ingredients
- dark chocolate 150g
- double cream 100ml
- egg whites 3
- golden caster sugar 50g
ORANGE SHORTBREAD
- icing sugar 50g, plus more for dusting
- plain flour 100g
- cornflour 25g
- ground almonds 25g
- orange 1, zested
- butter 125g, cold and cut into cubes
- orange blossom water 1-2 tbsp
Method
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Step 1
Melt the chocolate into the cream in a bowl set over a pan of simmering water (be careful not to let the base of the bowl touch the water, or any water get into the chocolate), or in a microwave.
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Step 2
Whisk the egg whites to stiff peaks and then whisk in the sugar and keep whisking until you have a glossy mixture. Stir a third of the meringue into the chocolate, then gently fold in the rest. Divide between 4 pots and chill.
-
Step 3
Meanwhile, heat the oven to 180C/fan 160C/gas 4. Mix the icing sugar, flour, cornflour, ground almonds with the orange zest and rub in the butter. Stir in 1-2 tbsp orange blossom water and bring the mixture together to make a dough. Roll it out to make a rectangle on a parchment-lined baking sheet and bake for 15-20 minutes until golden. Slice into fingers, cool, then dust with icing sugar. Serve alongside the chilled chocolate mousse.
Nutritional Information
- Kcals 616
- Fat 4.2g
- Saturates 25.8g
- Carbs 44.6g
- Fibre 4.6g
- Protein 7.7g
- Salt 0.4g
