Chocolate Orange Mousse

Beat the egg whites until they form stiff peaks.

Beat the egg yolks until pale, pour in the butter and mix well.

Pour 1/2 of the meringue into the egg yolk batter and mix well.

Sift in the low-gluten flour and almond flour and mix until there is no dry powder.

Pour in the remaining meringue and mix well.

Pour in diced orange peel and mix roughly.

Bake at 180 degrees for 13 minutes.

Cut two circles using the mousse ring.

Mix the orange juice and rum and brush all over the cake slices.

Heat the milk until it boils, add gelatine powder and mix well.

Pour over the chopped chocolate and stir slowly until the chocolate is melted and becomes smooth and glossy.

Cool over ice water until thickened.

Beat the light cream until 7 points, add the chocolate paste in two batches, mix well.

Pour 1/2 of the chocolate mousse batter into the cake-lined mold.

Add another cake slice, press lightly, and place in the freezer to set for 10 minutes.

Add fine sugar to the orange juice, heat until the sugar melts and the orange juice thickens slightly. Pour in the gelatine powder and mix well.

Take out the frozen mousse mold, slowly pour in the orange juice, and freeze for another 15 minutes.

After the orange juice jelly is completely solidified, pour in the remaining chocolate paste and freeze for another 15 minutes.

Dissolve the gelatine powder with a little hot water.

Mix the milk, caster sugar and cocoa powder evenly, heat until thick and thick, then remove from the heat, pour in the gelatine liquid and mix evenly.

Take out the frozen mousse, pour it on top, smooth it out, and refrigerate until solid.

After it is completely solidified, use a hair dryer to blow it around to release the mold

Melt a little chocolate, use the back of a spoon to spread the shape on the parchment paper, refrigerate and set before use.

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