Boil down espresso in a Reindl over medium heat to 1/4 and cool. Place the cooking chocolate in a suitable bowl and melt in a water bath. Soak the gelatine. Beat the egg yolks, egg, espresso and gelatin with a whisk over steam until creamy. Add the rum.
Stir the mixture cooled down on water with ice cubes until it starts to solidify. Now fold in the cooking chocolate first, then the whipped cream. Refrigerate for about six hours.
Spiced orange tang vanilla Remove the peel from the oranges with a kitchen knife and cut them into slices. Boil the water with the spices, fold in the soaked gelatin and pour over the orange slices. Refrigerate for about six hours.
Serving:
Place four orange slices in the center of each plate. Use a hot tablespoon to make two dumplings from the mousse and place them on the slices. Decorate with chocolate shavings and mint.
Tip: Stock up on high-quality spices – it pays off!
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