• Prep Time 15 minutes
  • Cook Time 120 minutes
  • Serving For 1 people
  • Difficulty Easy

Recipe Ingredient

  • 3 large pasteurised eggs, egg yolks separated
  • ½ cup castor sugar
  • ¼ teaspoon vanilla extract
  • Zest of one mandarin orange
  • Juice from half a mandarin orange
  • 150gm dark chocolate, broken into pieces
  • ½ cup extra virgin olive oil
  • Chocolate-dipped orange segments:
  • Segments of half a mandarin orange
  • Meringue 3 egg whites
  • ½ teaspoon salt


  1. Separate the egg whites and yolks. Place the egg whites in a big bowl.
  2. Add the salt and whisk until stiff peaks form. Set aside.
  3. For the pate a bombe, whisk the egg yolks, castor sugar and vanilla extract until the consistency reaches a ribbon stage.
  4. Add the mandarin orange zest. Add the juice. Mix well with a spatula until combined.
  5. Meanwhile, set up a double boiler and place the dark chocolate pieces on the bowl, while ensuring the water from the pot does not touch the bowl.
  6. Melt chocolate until smooth consistency.
  7. Take half of the mandarin orange segments and dip in the melted chocolate to coat half of each segment. Arrange on a plate and chill in the fridge for 15 minutes until chocolate is set.
  8. Next, whisk the olive oil into the melted chocolate until smooth.
  9. Add the melted chocolate into the pate a bombe and combine using a spatula. Next, fold this mixture into the egg white mixture.
  10. Gently fold mixture until no white streaks remain.
  11. Pour into ramekins and chill to set for about one to two hours. Place one or two chocolate-dipped orange segments on top to garnish and serve cold.
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