Chocolate Orange Profiteroles with Chantilly Cream & Orange Dust

Serves: 60 portions

Ingredients

Orange Chocolate Mousse 
 
200 g dark chocolate (min 55% cocoa solids)
400 ml Lakeland Dairy Whipping Cream
50 ml orange liquer (Cointreau)
70 g sugar
1  orange, segments cut and filleted
60  choux pastry petit fours

Sweet Whipped Cream

1 L Lakeland Dairy Whipping Cream
100 g sugar

Orange Dust

4  Oranges (zest only)
200 ml water
200 g sugar
 

Method

Orange Chocolate Mousse

In a saucepan, bring to the boil half the Lakeland Dairy Whipping Cream (200ml) and sugar.  Separately, in a microwave, melt the dark chocolate in a bowl.                                                                                                                                                                                                                                         

Pour the hot Lakeland Dairy Whipping Cream on top of the warm chocolate and mix until the texture is creamy, smooth and shiny. The mixture should be slightly warm but not hot.

Add the chocolate liqueur and blend until smooth.

Whip the remaining 200g Lakeland Dairy Whipping Cream into soft peaks.  Mix gently into the chocolate cream until well blended.                                                                                     

Remove the tops from the choux pastries and fill with the chocolate mousse.

Place a small piece of fresh orange on top of each choux pastry and store in the fridge. 

Sweet Whipped Cream

Pour the Lakeland Dairy Whipping Cream and sugar into a mixing bowl and whip up to piping texture.

Pipe a rosette on top or each chocolate filled choux pastry.

Orange Dust

Place the sugar and water into a saucepan and bring to the boil.

Reduce the heat and add the orange zest, cook gently until soft.   

Drain the zest thoroughly and place on a baking tray (lined with greaseproof paper ). Bake in a low oven (100 C) until completely dry.     

Once cool, place the zest in a spice grinder or mortar and grind until it becomes a fine powder.      

Sprinkle onto the creamy top of each chocolate orange profiterole.