- 75g/5¼oz dark chocolate, melted
- 30g/1 oz unsalted butter
- 1 free-range egg
- 110g/4oz self-raising flour
- 1-2 tbsp milk
- ½ orange, zested
- 75g/5¼oz dark chocolate, melted
- 1 tbsp caster sugar
- boiled water
- 50ml/2fl oz double cream, softly whipped
- ½ orange, zested
- cocoa powder for dusting
- fresh mint leaves
- Preheat the oven to 200C/400F/Gas 6.
- Melt 150g chocolate (for the mousse and the sauce) in a glass bowl over a pan of gently simmering water. The water should not touch the bowl.
- Grease two chefs' rings and place on a baking sheet.
- In a food processor, blend together the butter, egg and flour. Add the milk and blend again to make a smooth batter.
- Add half the melted chocolate and gently fold in.
- Fill the chefs' rings with the chocolate mixture. Sprinkle over the orange zest and bake in the oven for 8-10 minutes. They stay soft in the centre.
- Once cooked, remove from the oven. Carefully remove the ring moulds, dust with cocoa and place onto plates.
- For the sauce, add the sugar and a splash of boiling water to the remaining melted chocolate. Stir well.
- For the orange cream, gently whip the cream and fold through the orange zest.
- To serve, circle the mousse plates with chocolate sauce. Top the mousses with the orange cream and mint garnish.