Orange & Chocolate Mousse Cake
This dessert is rich, creamy, light & fluffy all at the same time and sits on a crispy chocolatey base what more could you ask for?!.. delicious!
Firstly – put 5 small sheets of gelatine into a bowl of cold water to soften.
For the base whizz up the following in a food processor -10 digestive biscuits, 25g Demerara sugar and a handful of choc chips.
Then add 50g melted butter, 1 sachet of instant chocolate drink – e.g. Options and mix well.
Press into the bottom of a parchment lined spring form tin, just line the bottom, not the sides.
Put in fridge to chill.
Next, mix together, 200g full fat cream cheese, 230ml double cream, 1 tin condensed milk. Then gradually add the zest & juice of 2 oranges, juice of 1 lemon & 2-3tbs orange water/extract to taste.
Then give the whole lot a blooming good whisk until thickened and fluffy.
Drain the gelatine and put into a saucepan with a small amount of water and gently heat until dissolved.
Whisk into the creamy mousse mixture and then pour onto your chilled base.
Set in the fridge for a few hours.
Decorate however you fancy, I went for fresh cream and chocolate orange decorations (can you spot my mistake in the picture?)
To serve run a warm palette knife around the edge of the tin and then release the spring!
p.s Keep refrigerated