Ruth Pretty's Chocolate Mousse with Caramelised Oranges

There’s something about Easter that calls for a truly special dessert - one to share slowly over a long weekend, gathered around the table.

If you’re looking for something a little elevated this year, Ruth Pretty’s Chocolate Mousse with Caramelised Oranges is a beautiful place to start. Silky, rich chocolate mousse paired with sweet, syrupy citrus creates the perfect balance of indulgence and brightness.

Whether you’re hosting, bringing a dish to share, or simply treating yourself, this is the kind of dessert that turns a moment into something memorable.

Ruth Pretty's Chocolate Mousse with Caramelised Oranges

For the Chocolate Mousse
75g (1/2 cup) milk chocolate (roughly chopped)
10g (2 tsp) butter
1/4 tsp orange essence
1 egg (lightly beaten)
1 egg white
30g (3 tbsp) caster sugar
125ml (1/2 cup) cream (whipped to soft peaks)
sprinkles or edible flowers to decorate
 
For the Caramelised Oranges
3 oranges
100g (1/2 cup) sugar
 
Method
Pour water into a pot to a 3cm depth and set over a medium heat to boil, then reduce heat to a simmer. Place chocolate into a bowl which will fit snugly on top of the pot of simmering water, then place this bowl with chocolate in it over the pot and stir until melted.

Add butter and essence and continue to stir until butter is melted. Remove from heat and sit at room temperature for 5 minutes. Add whole egg and stir to combine.

Place egg white in a clean bowl and whisk until frothy. Gradually add sugar and beat until stiff and shiny. Add half the egg white mixture to chocolate mixture and gently stir to combine. Add remaining egg white mixture and fold gently to incorporate.
 
Add cream and gently fold to combine. Spoon into 4 serving bowls or glasses and refrigerate for at least 2 hours to set.
 
To make the Caramelised Oranges, peel two oranges, removing all white pith from fruit.  Cut crosswise into 1cm thick rounds, discarding ends. Squeeze juice from third orange and put juice into a small heavy pot with sugar. Over a low heat, stir juice and sugar till sugar has dissolved. Increase heat to medium and, without stirring mixture, cook till it bubbles and turns golden brown. Add orange rounds and swirl pot round till they are covered with caramel. Remove from heat and serve when cold or leave overnight for a glossier, syrupy result.
 
Decorate Chocolate Mousse with Caramelised Oranges and edible flowers.