175 g (6 oz) plain chocolate
rind of 1 small orange, finely grated
3 eggs, separated
30 - 45 ml (2 - 3 tbsp) orange Curasao
250 ml (8 fl oz) double cream
whipped cream
orange rind spirals
chocolate orange sticks
rind of 1 small orange, finely grated
3 eggs, separated
30 - 45 ml (2 - 3 tbsp) orange Curasao
250 ml (8 fl oz) double cream
whipped cream
orange rind spirals
chocolate orange sticks
method
1. Melt the chocolate into a bowl over a pan of hot water.
2. Remove from heat and stir in the orange rind, egg yolks and liqueur. Stir well and leave to cool.
3. Whip the double cream until thick.
4. Whisk the egg whites until stiff.
5. Fold cream and egg whites into the chocolate mixture.
6. Pour into 8 individual pots (e.g. custard cups) and chill.
7. Serve each topped with a spoonful of softly whipped cream and decorated with orange rind spirals and chocolate sticks.
2. Remove from heat and stir in the orange rind, egg yolks and liqueur. Stir well and leave to cool.
3. Whip the double cream until thick.
4. Whisk the egg whites until stiff.
5. Fold cream and egg whites into the chocolate mixture.
6. Pour into 8 individual pots (e.g. custard cups) and chill.
7. Serve each topped with a spoonful of softly whipped cream and decorated with orange rind spirals and chocolate sticks.
serving amount
serves 8
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
