Christmas Recipe. Dark Chocolate and Orange Concorde
Discover the dark-chocolate and orange-zest Concorde from La Vie en Rose in Coustellet. A festive Christmas dessert that’s indulgent, elegant and easy to make at home.
Discover the dark-chocolate and orange-zest Concorde from La Vie en Rose in Coustellet. A festive Christmas dessert that’s indulgent, elegant and easy to make at home.
To kick off the month of December, the tearoom and pastry shop La Vie en Rose in Coustellet shares its recipe for the Dark Chocolate and Orange Zest Concorde, a dessert that is both crisp and melt-in-the-mouth. With its cocoa meringue and chocolate mousse delicately infused with orange, this indulgent creation is perfect for brightening up your Christmas table and delighting your guests.
To open the festive season, the tearoom and pastry shop La Vie en Rose in Coustellet reveals its delicious creation: the Dark Chocolate and Orange Zest Concorde, a dessert that is both crisp and melt-in-the-mouth, enhancing the flavours of Christmas.
Made with a cocoa meringue and a dark chocolate mousse infused with orange, this signature dessert offers the perfect balance of sweetness, lightness and rich chocolate intensity. A festive idea to prepare for surprising and delighting your guests.
Total time: about 3 hours | Difficulty: intermediate | Serves: 6 people
Whisk the egg whites until stiff while gradually incorporating the caster sugar, then gently fold in the icing sugar and cocoa powder.
Using a piping bag, pipe 16 meringue discs about 6 cm in diameter, as well as several rows of sticks for the decoration.
Bake the cocoa meringue discs at 80 °C for 2 hours until they are completely dry and crisp.
Mix the egg yolks with the softened butter, then incorporate the melted dark chocolate and the orange zest to obtain a smooth, creamy base.
Whisk the egg whites until stiff, then gently fold them into the chocolate mixture to create a light, airy mousse.
Place a large scoop of chocolate mousse onto a meringue, then place a second meringue on top to form the heart of the Concorde.
Cover the entire cake with a generous layer of chocolate mousse, then smooth carefully with a spatula to obtain a perfectly even surface.
Cut the meringue sticks and arrange them carefully all around the small chocolate cake to create a pretty, crunchy border.
Add a little icing sugar, a pretty decoration… and it’s ready to enjoy! TIME TO DIG IN!
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