As the winter chill sets in, there’s nothing quite like the comforting embrace of a sumptuous dessert to lift the spirits. Camille Wynne’s no-bake mocha marmalade mousse tart is the perfect antidote to grey days, marrying the zesty brightness of blood oranges with rich chocolate and a hint of coffee. With its elegant layers, this dessert not only dazzles the eye but also tantalises the taste buds, making it a must-try for any home baker.
A Marmalade Masterpiece
If the thought of crafting marmalade has you feeling daunted, fear not! Wynne’s whole-fruit method simplifies the process beautifully. Blood oranges are simmered whole until they reach a tender state, filling your kitchen with their enticing aroma. Once softened, they are sliced, skin and all, combined with sugar and a fragrant cinnamon stick, finishing with a touch of amaro. This delightful preserve can be stored away for those dreary mornings, gifted to friends, or, most importantly, used to create the luscious mocha marmalade mousse tart.
The No-Bake Tart: Layers of Delight
This elegant tart features a cocoa biscuit crust that serves as the perfect base for a silky chocolate marmalade mousse. Topped with a velvety cold brew coffee cream, it boasts a delightful bitterness that is surprisingly easy to make.
Ingredients and Preparation
To whip up this delectable treat, you’ll need:
**For the Topping:**
– 300g whipping cream
– 50g coffee beans
– 15g icing sugar
– A pinch of salt
**For the Crust:**
– 230g digestive biscuits
– 15g cocoa powder
– 1 tbsp caster sugar
– ½ tsp espresso powder
– ¼ tsp salt
– 115g unsalted butter, melted
**For the Mousse:**
– 170g whipping cream
– 175g dark chocolate, roughly chopped
– 1 whole egg and 1 egg yolk
– ¼ tsp salt
– 120g blood orange marmalade (homemade or shop-bought)
– 1 tbsp amaro
Begin by preparing the topping the night before, allowing the coffee-infused cream to develop a rich flavour. The crust and mousse can also be made ahead of time to ease the process.
Grease a 23cm springform tin and line it with baking paper. For the crust, pulse the digestive biscuits, cocoa, sugar, espresso powder, and salt in a food processor until finely ground. Combine with melted butter, press into the tin, and chill.
Next, whisk the cream for the mousse to medium peaks, while separately chopping the chocolate and mixing it with egg and salt. Heat the marmalade with a splash of water, then blend it into the chocolate mixture. Fold in the whipped cream, pour onto the crust, and refrigerate until set.
Before serving, strain the coffee cream, whip it with icing sugar and salt, then layer it over the mousse. Dust with cocoa powder and adorn with sugared peel for a touch of flair.
Crafting Blood Orange Marmalade
For those who wish to make their own marmalade, Wynne provides a straightforward recipe. Start by washing 1kg of blood oranges and boiling them until soft. Once cooled overnight, the fruit is processed to extract the juice and flesh, while the peels are sliced and mixed with sugar and lemon juice.
After resting, boil the mixture with a cinnamon stick until it reaches the desired consistency, adding amaro at the end. Properly jar and store your marmalade, and it will keep for at least a year, ready to elevate your breakfast or inspire your baking.
Why it Matters
Wynne’s no-bake mocha marmalade mousse tart is not just a dessert; it’s a celebration of winter flavours that invites warmth and joy into our homes. By engaging in the simple pleasure of making marmalade and then transforming it into an exquisite treat, we can connect with the season and with those we love. This recipe embodies the beauty of culinary creativity, showing that even the simplest ingredients can yield extraordinary results. So gather your ingredients, don your apron, and let the sweet scents of winter fill your kitchen.
