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Restaurants›Rioja›Chocolate Citrus Mousse Torte Recipe

Chocolate Citrus Mousse Torte Recipe

Inspired by Rioja

Time2h

Serves8

dark chocolate mousse, white chocolate orange mousse, sesame tuile, grapefruit confit, kumquat gel

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Ingredients

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Chocolate Mousse

7.05 oz (200 g) dark chocolate

1 1/4 cup (300 ml) Heavy cream

1 3/4 oz (50 g) sugar

3 pieces egg yolks

1 tsp Watkins vanilla extract

White Chocolate Orange Mousse

7.05 oz (200 g) white chocolate

1 1/4 cup (300 ml) Heavy cream

1.06 oz (30 g) sugar

1 tbs orange zest

2 sheets gelatin sheets

2.03 tbsp (30 ml) water

Sesame Tuile

1 3/4 oz (50 g) Sesame seeds

1.06 oz (30 g) Butter

1 3/4 oz (50 g) sugar

1.06 oz (30 g) flour

2 pieces egg whites

Grapefruit Confit

7.05 oz (200 g) grapefruit segments

3 1/2 oz (100 g) sugar

7/8 cup (200 ml) water

Kumquat Gel

5.29 oz (150 g) kumquats

2 2/3 oz (75 g) sugar

0.42 cup (100 ml) water

1 sheet gelatin sheets

Method

Chocolate Mousse

Prepare the Chocolate Mousse

Melt the dark chocolate in a heatproof bowl over simmering water. In a separate bowl, whisk egg yolks and sugar until pale. Fold in the melted chocolate and vanilla extract. Whip the heavy cream to soft peaks and gently fold into the chocolate mixture. Pour into a mold and refrigerate until set.

White Chocolate Orange Mousse

Prepare the White Chocolate Orange Mousse

Soak gelatin sheets in cold water. Melt white chocolate over simmering water. In a bowl, whisk egg yolks and sugar, then add the melted chocolate and orange zest. Melt the gelatin in water and mix it into the chocolate mixture. Whip the heavy cream and fold it in. Pour over the dark chocolate mousse and refrigerate until set.

Sesame Tuile

Make the Sesame Tuile

Beat butter and sugar until creamy. Stir in flour and sesame seeds, then fold in egg whites until combined. Spread thinly on a baking sheet and bake at 180°C (350°F) until golden. Let cool and break into shards.

Grapefruit Confit

Prepare the Grapefruit Confit

Combine grapefruit segments, sugar, and water in a saucepan. Simmer gently until grapefruit is tender. Let cool and store in syrup.

Kumquat Gel

Make the Kumquat Gel

Blend kumquats with sugar and water. Soak gelatin in cold water, then dissolve in the kumquat mixture. Pour into a mold and refrigerate until set. Cut into cubes.