Individual dark chocolate cases filled with an intensely flavoured orange mousse and frozen; these make the ideal little dessert for guests – you can prepare them ahead and they look divine! No need for an ice-cream machine or churning.
3 x 45g bars Divine dark chocolate
250ml whipping cream
2 large free range eggs
75g caster sugar
Grated zest of 1 unwaxed orange
2 tablespoons orange juice
2 tablespoons orange liqueur
Divine cocoa powder for dusting
For the caramel sauce
250g granulated sugar (works better than caster)
clementines for serving – see below
6 paper muffin cases set in a muffin tin
Clear a space in the freezer for the muffin tray. Place a freezer bowl into the freezer to chill – to be used later.
Break up the chocolate and melt gently. Remove the bowl from the heat and leave to cool until very thick and starting to set. Using a pastry brush, thickly coat the inside of the paper cases with the chocolate, using all the chocolate. Leave to set until needed.
Put the cream into chilled bowl and whip until soft peaks form. Chill until needed.
Separate the eggs, putting the yolks into the bowl of a food mixer. Add half of the sugar, and the orange zest. Using the whisk attachment beat until the mixture is very thick and pale – about 4 minutes. Set aside until needed.
In another bowl whip the egg whites until soft peaks form. Whisk in the remaining sugar. Add the yolk mixture and the egg whites to the cream and gently fold together using a large metal spoon. When almost combined add the orange juice and the orange liqueur and fold in.
Spoon the mixture into the chocolate cases, piling it up well above the rim (if there is any mixture leftover freeze it in a ramekin dish) then freeze until firm – not less than 3 hours but preferably overnight. If freezing for any longer then cover well.
To make the caramel sauce: put the sugar and half the water into a medium-sized heavy pan. Stir over a low heat until the sugar dissolves (don’t allow to boil at this point). Once totally dissolved bring the liquid to a boil and boil steadily for about 4–5 minutes, without stirring, until the syrup turns a good deep amber colour (170C/340F on a sugar thermometer).
Remove the pan from the heat (to avoid overcooking and burning the caramel), then cover your hand with an oven glove and carefully pour in the remaining water – take care, as the caramel will splutter violently.
Put the pan back on a low heat and stir gently until the caramel dissolves.
Leave to cool and then pour the caramel over the peeled clementines, cover and chill until needed.
To serve, remove the soufflés from the freezer and gently peel off the paper cases. Set on individual plates and leave in the fridge to ‘come to’ for about 15 minutes. Dust with cocoa and serve with the caramel sauce and peeled clementines. Photo: Lisa Barber for Divine Chocolate