Chocolate dessert with orange-badian sauce.
for chocolate mousse:
100 gr. dark chocolate (at least 60% cocoa).
150 ml. 35% cream.
70 gr. brown sugar.
3 quail eggs.
9 yolks of quail eggs.
1 pretty big orange.
1.5 tbsp brown sugar.
2 stars star anise.
First, prepare the sauce, because he will need to infuse at least 12 hours. Grate the zest of an orange on a fine grater, squeeze the juice with a small amount of pulp. Pour juice with zest into a stewpan, add sugar and broken anise. On low heat, stirring constantly, bring the sauce to a boil and cook until the sauce is half-cooked, about 6-7 minutes. Cool the sauce, strain and leave at room temperature for at least 12 hours, and preferably for 24 hours.
Beat eggs and yolks into foam. Pour sugar and 1 tbsp into a small saucepan. l put cold water on a small fire and, stirring constantly, bring to a boil, then stop stirring and boil until a drop of syrup, if it is lowered into a glass of cold water, turns into a soft ball.
With a mixer, at high speed, begin to beat the eggs and pour hot sugar syrup into a thin stream. Beat until the mixture cools.
Melt the chocolate in a water bath. Whip cream in a strong foam. Mix slightly cooled chocolate with egg mass. Then gradually add the cream, gently interfering them with a silicone spatula from the bottom up.
Arrange the chocolate mass in a bowl and in the refrigerator for 3-4 hours. Pour orange sauce before serving.