An easy dessert from ” Nigellissima” by Nigella Lawson.
Ingredients
- 150 g dark chocolate ( minimum 70 % solids) finely chopped
- 175 g condensed milk
- 500 ml double cream
- a pinch salt
- 2 tbsps Aperol, Triple Sec, Cointreau or other orange liquer
- 2 tbsps orange juice
- zest of half an orange
Servings:
Instructions
- Melt the chocolate carefully in a glass bowl in the microwave or over a pan of simmering water ( making sure the bowl does not touch the water.)
- When almost melted stir with a rubber spatula to ensure all the chocolate is melted. Take off the heat and leave to cool a little.
- Pour the condensed milk and 250 ml of the double cream into a bowl. Add the salt and whisk until just thickened.
- Stir about a third of this mixture into the melted chocolate then slowly- in two or three batches- fold the lightened chocolate mixture back into the rest of the whipped cream.
- Gently stir in the orange liqueur followed by the orange juice. When all is combined carefully fill 6 150 ml glasses to about 1 cm below the rim.
- Refrigerate for an hour. Meanwhile whip the remaining cream until thickened but still floppy, before peaks begin to form. Put this in the fridge.
- Just before serving top the mousses with the cream and sprinkle over the orange zest.
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