the great orange cookout - my creations

DARK CHOCOLATE MOUSSE
(serves 6-8)

300g dark couverture chocolate, chopped ( i substituted this with Cadbury Dark Cooking Chocolate )
150g soft butter
6 eggs, separated
40g castor sugar
3 tbsp rum ( i used triple-sec instead..it's a type of orange liqueur, smells like mandarin oranges)
dark couverture chocolate and cocoa powder, to serve

1. melt chocolate in a large heatproof bowl placed over a saucepan of simmering water - don't allow the bowl to touch the water. Remove chocolate from heat, stir in butter, egg yolks and rum and set aside to cool for 5 minutes. ( i only added the triple sec at the end of the whole process, ie. just before pouring into serving cups as i had a friend who cannot take alcohol ..non-halal ^_^)
2. use a hand-beater to whisk egg whites until soft peaks form.
3. Add sugar and whisk again until well-combined.
4. Pour cream into chocolate mixture and stir.
5. Gently fold egg whites into chocolate mixture until smooth.
6. Pour into serving glasses. Cover and chil for a few hours or overnight. Serve with dark chocolate shavings and a good dusting of cocoa.

ORANGE BISCOTTI
(10 Servings)

125g self-raising flour
100g white sugar
2g salt
1 egg
1 egg white
50g chopped almonds
10g orange zest

1. Preheat oven to 175 C. Grease cookie sheet
2. In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest.
3. Knead dough by hand till mixture forms a smooth ball
4. Roll the dough into a log about 10cm wide, 5-7cm high, about 15 cm long ( actually doesnt matter...depends on personal preference)
5. Bake for about 20-25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 3-5mm slices. Place slices, cut slice down, back onto the baking sheet.
6. Return them to the oven for an additional 20-25 minutes ( till slightly browned and crisp). turning over halfway through the baking.
7. Place cookies on racks to cool.

Alternatives: cut the dough into thin slices before baking. Also, you might want to consider dipping the cooled biscotti in chocolate to give it a chocolate coating.


here's another experimental idea that i'm working on to improve it:

CARAMELISED ORANGE SLICES

1. cut orange into slices of 4.
2. coat pulp area with sugar ( i used brown sugar during this try)
3. bake in oven at about 200C till sugar has caramelised