DOUBLE CHOCOLATE MOUSSE SERVED WITH PISTACHIO CREAM AND TOPPED WITH RED SICILIAN ORANGE CARAMEL

Ingredients

• 20gr white chocolate
• 20gr dark chocolate
• 1 egg yolk
• 40gr heavy cream
• 20gr sugar
• 100gr orange

Cooking Procedures:
Melt the 2 white and dark chocolate separately in a double boiler, let cool.
Whip the egg yolk with 15gr of sugar. Whip the heavy cream. Mix the whipped cream with the battered egg yolk and stir delicately.
Divide in equal portions and add the chocolate.
Place first the dark chocolate and then the white chocolate in a pyramid shaped form.
Place the form in the freezer.
Peel the Sicilian orange removing also the skin and  collect the juice.
Add the juice to the remaining sugar. Place on the flame until it becomes thick. Keep warm. Place the mousse on a serving plate, position the oranges and top with the caramel.