White chocolate mousse with a hint of orange on an oat-almond crumble with roasted pistachios - photo 1
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White chocolate mousse with a hint of orange on an oat-almond crumble with roasted pistachios

Desserts Vegetarian Dishes 90 min Medium 8 wyświetleń ~32.38 PLN - (0)
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Description

A delicate, seasonal dessert combining a creamy white chocolate and fresh orange mousse with a crunchy oat-almond crumble and aromatic roasted pistachios. This elegant yet simple dessert is perfect for winter and early spring gatherings when oranges are in season. The dessert offers a contrast of textures: smooth, fluffy mousse, a crumbly, buttery base, and crunchy nuts. Serve chilled in small cups or bowls — garnish with candied orange peel and a mint leaf. Flavor notes: the sweetness of white chocolate with the citrus freshness of orange, a light tartness, and the nutty aftertaste of pistachios, while visually the dessert attracts with layers in creamy and green-gold tones.

Ingredients Used

Ingredients (13)

Servings:
4
  • White chocolate 200 g
  • 30% cream 200 ml
  • Oranges (medium) 2 szt.
  • Mountain oats 100 g
  • Almond flour (ground almonds) 80 g
  • Butter 80 g
  • Brown sugar 80 g
  • Orange juice 100 ml
  • Grated orange zest 1.2 szt.
  • Roasted pistachios (unsalted) 60 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Candied orange peel 40 g
💰 Szacowany koszt dania: ~32.38 PLN (8.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Crumble

1

Preheat the oven to 180°C (top-bottom). Prepare a baking sheet lined with parchment paper. In a large bowl, combine 100 g of oats, 80 g of almond flour, and 80 g of brown sugar — mix with a wooden spoon to evenly distribute the ingredients.

Ingredients: Mountain oats, Almond flour (ground almonds), Brown sugar
Use a large metal or glass bowl and a wooden spoon. The baking sheet should have even air circulation — do not layer the crumble too thickly so that it bakes evenly.
2

Melt 80 g of butter in a small saucepan over low heat or in the microwave. Once the butter is liquid, pour it into a bowl with the dry ingredients. Use your fingers to rub the butter into the flour and oats until larger clumps form and a crumbly texture is achieved — do not mix into a paste, you want to keep the pieces.

Ingredients: Butter, Mountain oats, Almond flour (ground almonds), Brown sugar
Use a spatula to mix initially, then knead the mixture with your fingertips. If you are using a microwave, heat the butter for 10–15 seconds until it melts. Do not overheat the butter.
3

Spread the crumble evenly on the prepared baking sheet and bake for 12–15 minutes, stirring every 5 minutes with a spatula to ensure it browns evenly. The crumble is ready when it turns golden brown and smells nutty and buttery.

Ingredients: Mountain oats, Almond flour (ground almonds), Brown sugar, Butter
Use a silicone or metal spatula to stir during baking. Be careful — the oat crumble browns quickly and can burn at the edges, so check the color after 10 minutes.

Chocolate-Orange Mousse

4

Prepare the oranges: scrub them thoroughly, dry them, and grate the zest from one (the amount should be about 6 g). Then cut the oranges in half and squeeze out the juice — you will need about 100 ml of fresh juice.

Ingredients: Oranges (medium), Grated orange zest, Orange juice
Use a fine grater (microplane) to zest the skin. A manual citrus juicer will work well for squeezing the juice. Remove any seeds from the juice that may add bitterness.
5

Break 200 g of white chocolate into even pieces and place in a heatproof bowl (metal or glass). Heat 100 g of cream in a small saucepan until just before boiling (small bubbles at the edges), remove from heat and immediately pour over the chocolate. Wait 30–45 seconds, then slowly stir with a spatula from the center outward until the chocolate is completely melted and a smooth, glossy ganache forms.

Ingredients: White chocolate, 30% cream
Use a bowl that will not steam from the cooking water (avoid contact with steam). If the chocolate pieces do not melt completely, you can place the bowl over a pot of gently boiling water (double boiler) and stir gently. Do not overheat — too high a temperature can cause the white chocolate to separate.
6

Add 100 ml of orange juice, 6 g of grated orange zest, and 5 g of vanilla extract to the liquid white chocolate. Stir vigorously with a spatula to combine the ingredients — you should get a thick, aromatic cream. Set the bowl aside to cool to room temperature (about 15–20 minutes).

Ingredients: Orange juice, Grated orange zest, Vanilla extract, White chocolate
If the mixture seems too runny after adding the juice, let it sit longer to cool down — the mixture will thicken. Try to mix gently, avoiding too much aeration at this stage.
7

In a separate, clean bowl, whip the remaining 100 g of cream to soft peaks: first mix slowly for 30 seconds, then increase the speed and whip for 2–3 minutes until the peaks are soft, but the cream is not grainy. Check if the cream holds a slightly rounded shape when the whisk is lifted.

Ingredients: 30% cream
Use a cold bowl (metal) and cold mixer attachments if you want to whip the cream faster. Be careful not to overwhip the cream — it will become grainy and buttery.
8

When the white chocolate ganache is lukewarm (not hot), gently fold in 1/3 of the whipped cream with a fork or spatula to loosen it. Then add the remaining cream in two portions, mixing with a spatula in a 'bottom to top' motion to maintain fluffiness. The mixture should be smooth, slightly fluffy, and evenly aerated.

Ingredients: White chocolate, 30% cream, Orange juice, Grated orange zest
Use a silicone spatula. Stir slowly and patiently; if you stir too vigorously, the mousse may lose its volume and become too runny.

Pistachios and assembly

9

Toast the pistachios: heat a pan over medium heat, add 60 g of pistachios and toast for 3–5 minutes, stirring frequently — the pistachios should become fragrant and lightly browned. Set aside to cool, then roughly chop with a knife.

Ingredients: Roasted pistachios (unsalted)
Use a dry frying pan with a diameter of 20–24 cm. Dry roasting takes a short time — keep the pan moving so the nuts don't burn. After cooling, the pistachios will be harder and easier to chop.
10

In the cups or small bowls, sprinkle 2–3 tablespoons of cooled crumble (about 60 g of crumble per serving) on the bottom. Then, add a layer of white chocolate mousse — use a spoon or piping bag to fill the cups to about 3/4 of their height. Top with chopped pistachios (about 15 g of pistachios per serving).

Ingredients: White chocolate, Roasted pistachios (unsalted), Mountain oats, Almond flour (ground almonds)
The easiest way is to use a piping bag with a large tip (or simply a spoon) to nicely spread the mousse and achieve a smooth layer. Don't overdo the crumble at the bottom — it should be noticeable, but not overpowering.
11

Chill the cups in the refrigerator for at least 1 hour (ideally 2–3 hours) so that the mousse sets and the flavors meld. Before serving, decorate with candied orange peel and optionally a few whole, unchopped pistachios.

Ingredients: Candied orange peel, Roasted pistachios (unsalted)
Use an airtight container or cover the ramekins with plastic wrap to prevent the dessert from absorbing odors from the fridge. Chilling affects the texture of the mousse — if served immediately, it will be more liquid.

Serving

12

Serve the chilled dessert directly from the fridge. On a plate or in a bowl, arrange a few crumbs of crumble next to the mousse and optionally add fresh mint leaves for a color contrast.

Ingredients: White chocolate, Mountain oats, Roasted pistachios (unsalted), Candied orange peel
For serving, choose transparent cups or small glasses — the layers and colors will then be attractively visible. If the dessert sits for a while, the crumble may soften slightly — add a fresh portion just before serving if you want to maintain the full crunch.

Fun Fact

💡

White chocolate does not contain cocoa mass (which gives chocolate its characteristic flavor) — instead, it is rich in cocoa butter, which gives it a creamy texture ideal for mousses. The combination of white chocolate with citrus is classic, as the acidity of the fruit balances the sweetness.

Best for

kolacja świąteczna przyjęcie zimowe romantyczna kolacja

Tips

🍽️ Serving

Serve chilled (ideally 1–3°C) in clear cups to showcase the layers. Add fresh mint or lemon balm leaves for a color contrast. If serving on a plate, place the mousse in a spoon and sprinkle with crumble just before serving to maintain its crunchiness.

🥡 Storage

Store in the refrigerator for up to 48 hours in airtight containers. The crumble stored with the mousse may soften after a few hours — to maintain its crunchiness, store the crumble separately and add it just before serving. The dessert is not suitable for freezing (white chocolate and cream are harder to recover after thawing).

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