Chocolate mousse with orange compote (10-15 portions)

Chocolate mousse

170gm Heavy cream

170gm Whole milk

90gm egg yolks

60 gm Sugar

4 Gelatine sheets

750gm Melted chocolate.

600ml Whipped Cream

Method

Soak gelatin in cold water until soft.

Squeeze and keep aside.

Boil milk and cream.

Mix sugar & yolks separately in a bowl.

Add hot liquid to the yolk mix.

Boil back on the stove.

Soon it boils, out from the stove and mixes it with gelatine.

Strain to chocolate.

Mix well and keep cooling.

Fold with whipped cream.

Keep in the fridge until service.

Server

Caramel Sugar till the amber colour

Add orange juice and orange wedges.

Mix well without breaking the orange wedges. 

Keep cooling until service.

By Ruwan Mendis (Ruvi)

Amazing Desserts