Ingredients

Serves 4-6

Brulee
Extra coffee beans to sprinkle (for garnish)
6 egg yolks
80g sugar
½ litre cream
¼ tsp vanilla
¼ tbsp ground Mojo coffee


Jaffa Chocolate Mousse
180g Whittakers 72% dark chocolate
Extra chocolate for sprinkling (for garnish)
250ml cream
1 egg
2 egg yolks
80g sugar
¼ tsp Boyajian Pure Orange Oil

 

 

Method

Brulee method
Whisk sugar and yolks until slightly pale. Bring cream, vanilla and coffee to the boil.  Pour over yolks and sugar, whisk to dissolve, strain and let cool. Place in Asian tea cups. Place in Bain Marie, cover with foil. Cook in 160˚C fan oven for approx 30-40minutes.
Then remove brulee from bain marie, let cool and refrigerate.


Mousse method
Bring sugar and water to the boil until it reaches 115˚C. At this stage whisk the egg and yolks.  When sugar reaches 118˚C, turn off and pour into beating yolks.  Whisk until cool.  Fold the warm chocolate, orange oil and egg mix. Then add whipped cream. Set in large (5L) containers and chill.
Caremelise brulee with castor sugar.  Melt Whittakers chocolate, brush onto plate. Quenelle the mousse and place on brush stroke (to the right). Drizzle with orange coulis. Finish with micro-plain chocolate and crushed Mojo coffee beans.