Dark chocolate mousse with orange

Prepare chocolate crumble. Chop cold butter into crumbs, mix lightly with 50 grams of sugar, flour, and cocoa.

Place on a parchment-lined baking sheet. Bake for 15 minutes in a preheated oven at 170 degrees.

Prepare spicy oil. In a blender bowl, mix 200 ml of vegetable oil, chili, and black pepper. Blend until smooth.

Pour into a saucepan and heat to 55 degrees. Remove from heat and let cool completely. Strain. Spicy oil is ready.

Next is ganache. Mix cream and syrup in a saucepan, place on heat, and bring to a boil.

Remove from heat, add chocolate, and blend with an immersion blender. Place in the refrigerator for 12 hours.

Prepare charred orange slices. Use a peeler to remove the zest from the orange and set it aside for candied peel. Then, use a knife to completely remove all the white part of the zest and the skin from the orange segments to expose the flesh.

Cut each segment with a knife, collecting all the juice in a bowl. Place the segments on a silicone sheet and freeze. After fully freezing, intensely scorch the segments with a torch.

Cut the orange zest into thin strips. Mix orange juice, water, and 150 grams of sugar in a saucepan, place on the heat, and bring to a boil.

Place the zest in a saucepan, remove from heat, and let it cool. Then reheat the syrup with the zest almost to boiling, remove from heat, and let it cool again.

Pipe ganache onto a plate from a pastry bag, sprinkle chocolate crumble beside it. Arrange burnt slices, drizzle with spicy oil, and sprinkle with Maldon salt.

Decorate with candied lemon peel and lemon thyme leaves.