Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try yourself.
Nova's chocolate orange
Photo by Peter McIntosh.
4 A4-sized pieces of overhead projector film
500g dark Belgian chocolate (78% cocoa solids)
Chocolate and orange mousse
350g dark Belgian chocolate (78% cocoa solids)
6 eggs, separated
1 orange, zested
1 tsp orange essence
To make the cone
Temper dark chocolate over a double boiler.
Cut the OHP film in half and form into cones, fixing the edge
with masking tape.
Spoon the chocolate into the cones, removing the excess in
the middle so there is just a thin layer of chocolate around
the inside of the cones. Allow to cool.
To make the mousse
Melt chocolate and butter in a double boiler.
Separate the eggs and whisk the whites to a firm peak.
Take the melted chocolate/butter mix off the heat and add the
egg yolks, orange zest and essence.
Carefully fold the egg whites through the chocolate mix.
Pipe the mousse into the cones and allow to cool for two
hours. Remove plastic before serving the cones.
Serve with creme anglaise and berry coulis.
Requested by Elaine Day, of Green Island.
Recipe supplied by Lee Hastie, chef at Nova in the Octagon.
• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email email@example.com, including
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will request it.