Chocolate and orange is a flavour match made in heaven. Martin Wishart improvises on this classic combination for Taste of Edinburgh
1. To make the orange curd, wash and dry the oranges. Grate the zest from the oranges taking care to avoid the pith. Squeeze 5 tbsp of juice from the oranges and place in a medium bowl with the lemon juice. Add the zest, sugar and butter to the juice.
2. Place the bowl over a pan of simmering water and heat until the butter has melted and the sugar dissolved. Beat the eggs together and stir into the warm orange mixture. Cook gently, over the water, stirring continually until the mixture thickens enough to coat the back of the spoon.
3. Transfer to a stainless steel bowl, leave to cool, then cover and store in the fridge for up to 3 days.
4. To make the chocolate mousse, melt the chocolate in a large bowl over a pan of simmering water. Soften the gelatine in a bowl with 50ml of the cream for five minutes then add to the melted chocolate. In a separate bowl, lightly whip the remaining cream.
5. Carefully remove the large bowl from the heat and add the egg yolks, salt and sugar, working them quickly into the chocolate. Stir in the crème fraîche then quickly fold in the whipped cream, trying to retain as much air as possible in the mixture.
6. Whisk the egg whites in clean bowl until stiff peaks form. Fold into the chocolate base a third at a time, making sure the egg whites are evenly mixed through. Transfer to the fridge and chill for at least 1 hour or until set.
7. To serve, spoon 3 tbsp of the orange curd in the bottom of 6 chilled long stemmed glasses. Fill a piping bag fitted with a star nozzle two thirds full with the chocolate mousse.
8. Pipe the mousse into each glass until they are full. Finish with a little fresh mint and some chocolate shavings.
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Recipe © courtesy of Martin Wishart
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