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Chocolate Orange Almond Pies


amateur
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A thought for Valentine’s Day



Making interesting puddings for my wife and me is always a challenge.



She is wheat-intolerant and I am diabetic, so this one has no wheat and very little carbohydrate in it.




Almond pie case


150g ground almonds


1 egg-white


½ oz butter


a little butter for greasing



Grease two small pie-dishes with a little butter.


Rub the ½ oz into the ground almonds until you get a bread-crumb texture


Add the egg-white and mix to achieve a pastry-like consistency.


As this does not easily roll out, press it into the pie-cases to form two pie-crusts, levelling off the top edges with a knife


Bake in a 200 degree oven for 15 minutes until the crusts are baked to a golden brown.


Take out of the oven and cool for 5 minutes, then carefully slide the cases out of the tins on to a serving plate. They are very fragile.




Chocolate orange mousse


100g 85% cocoa-solids dark chocolate


3 separated eggs plus one egg yolk


A slug of Cointreau


Grated orange zest


Sugar to taste



Break the chocolate up into a bowl suspended over a saucepan of simmering water and allow to melt, then take it off the heat and allow to cool, whilst still molten.


Whisk the egg whites until they form peaks


Whisk the egg yolks and sugar until pale and the whisk leaves a trail (I don’t add any sugar because we find that the chocolate and Cointreau are sweet enough, but others may have sweeter tooths)


Add the Cointreau and orange zest and whisk again.


Stir the chocolate into the egg yolk mixture and mix thoroughly.


Using a spatula, fold 1/3 of the whisked egg-whites into the chocolate mixture.


When thoroughly combined, fold in another third, and again, when combined, fold in the final third.


The object of the exercise is to thoroughly combine the mixture whilst retaining the air that you have whisked in.


Carefully spoon the mouse into the almond cases and refrigerate for a few hours.


Serve with double cream.





Mmmm-Mmmm

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