Orange Ginger Chocolate Dessert
Serves: 12 desserts
  • Chocolate Sponge:
  • 120 g (6) egg yolks
  • 30 g sugar
  • 90 g (3) egg whites
  • 60 g sugar
  • 40 g flour
  • 10 g cocoa powder
  • Crunch:
  • 125 g nougat paste
  • 100 g milk chocolate
  • about 1 cup of crushed corn flake cereal
  • Orange Ganache:
  • 400 g cream
  • 70 g butter
  • 50 g water
  • 65 g cocoa powder
  • 350 g dark chocolate
  • 50 g orange liquor
  • zest of 1 orange
  • juice of ½ an orange
  • Ginger Chocolate Mousse:
  • 150 g milk chocolate
  • 60 g (2) egg whites
  • 40 g (2) yolks
  • 16 g sugar
  • 200 g cream
  • vanilla
  • ginger powder
  • Chocolate Decor:
  • 200 g real chocolate
  • Candied Orange Peel:
  • peel of one orange, julienned
  • sugar
  • water
  1. For the sponge: Preheat the oven to 180 Celsius or 350 Fahrenheit.
  2. Prepare a baking sheet, lined with baking paper.
  3. In the mixing machine bowl, measure out the egg yolks and sugar. Beat on high until light and fluffy in color.
  4. Meanwhile, beat the egg whites and 90 g of sugar in a separate bowl until stiff peaks form. TIP: If you do not have both a mixing machine and hand mixer, beat the egg yolks first and then the egg whites second).
  5. Sift together the flour and cocoa powder.
  6. Fold the egg whites into the egg yolks and finally fold in the flour and cocoa.
  7. Spread out evenly onto the prepared baking sheet with a off set spatula. Try to make the batter as even as possible because with such a thin layer of batter, it could easily bake unevenly.
  8. Bake for about 7-8 minutes. Let cool.
  9. Cut in half. Set aside.
  10. For the crunch: Melt the nougat paste and chocolate over a water bath on the stove. Add the crushed cereal and combine.
  11. Spread out, in a thin layer over half (1/2) the cooled chocolate sponge. Place the second half on top of the crunch spread. Press lightly.
  12. Let the crunch harden before cutting out circles the exact size of the silicon mat.
  13. You can speed up this process by placing the sponge in the refrigerator.
  14. Place into the bottom of each silicon form.
  15. For the orange ganache: Bring the cream, butter, and water to a boil over the stove.
  16. Add the cocoa powder and while continually stirring, bring once again to a boil.
  17. Remove from heat and pour over top the chopped chocolate. Stir to combine.
  18. Add the liquor, zest, and juice. Stir to combine.
  19. Finally, finish the ganache with an immersion blender until all clumps are removed.
  20. Fill each silicon form just under the rim with the ganache. Place in the freezer for a few hours until frozen.
  21. For the ginger chocolate mousse: Melt the chocolate over a water bath over the stove, or carefully in the microwave.
  22. Whip the cream. Set aside
  23. Whip the egg whites and sugar. Set aside.
  24. To combine the chocolate mousse, mix the melted chocolate into the egg yolks. Next, add the whip cream little by little and finally, the egg whites, making sure to combine all ingredients into a smooth mousse with a whisk.
  25. Add the ginger and vanilla to taste. Depending on the type of ginger powder (or if using fresh ginger) you may need to add more or less.
  26. For the chocolate decor: Temper the chocolate. Spread a thin layer onto the bubble wrap. Just before the chocolate sets, cut out with a round cookie cutter.
  27. For the candied orange peel: Place the sliced peels into a sugar syrup (1:1 sugar:water) and bring to a boil. Drain syrup. Repeat 3 times with new sugar syrup each time. Let cool
  28. Final assembly: Once the ganache has frozen, remove the dessert from the silicon forms. Let thaw.
  29. Pipe drops of the ginger chocolate mousse onto the tops of the ganache. Add the chocolate decor and finally the candied orange peel.
Recipe by Baking My Way Through Germany at