Cardamom orange mousse cakes

cardamom orange mousse cakes
12 Item


Chocolate orange mousse
Chocolate layer
Biscuit layer
Orange syrup


1.Make orange mousse. Stir cream, chocolate, orange rind and cardamon in small heatproof bowl over small saucepan of simmering water until smooth. Refrigerate 30 minutes or until cool. Beat mousse with electric mixer 2 minutes or until mixture changes to a paler colour. Do not overbeat or mixture will curdle.
2.Grease 12-hole (¼-cup/60ml) mini cheesecake pan with removable bases, line bases with baking paper.
3.Combine chocolate and butter, spoon into holes and let cool for 5 minutes.
4.Process biscuits until fine. Add extra butter, rind and cardamom, process until combined. Spoon mixture into pan holes, press firmly over chocolate bases.
5.Spoon mousse into pan holes and refrigerate overnight.
6.Serve mousse cakes with orange syrup. To make orange syrup stir juice and sugar in small saucepan, over heat, without boiling, until sugar dissolves. Add rind and bring to the boil. Reduce heat and simmer, uncovered, about 10 minutes or until thickened slightly. Cool.

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