Chocolate Sweet Mousse with Tipsy Oranges

For the chocolate mousse with tipsy oranges, first heat a small saucepan with a little water. Chop the couverture into small pieces and melt in a bowl (metal or glass) over steam. Set aside. Beat the egg yolks, eggs, sugar, cocoa powder, vanilla sugar, salt and orange zest in a metal bowl (snow bowl) over steam with a hand mixer until very fluffy, repeatedly lifting the bowl so that the steam can escape and the egg does not curdle!

Then stir in a cold water bath until cold. Whip the cream until stiff. Quickly stir the melted couverture into the egg mixture and carefully fold in the whipped cream. Cut the biscotti into small cubes and fold in as well. Pour into prepared bowls or glasses and chill for at least 1 hour.

Thinly grate orange peel. Peel oranges all around with a knife, cut into thin slices and mix with remaining ingredients.

Garnish chocolate mousse with tipsy oranges with mint and serve.

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