Let's celebrate all moms with a delicious two-chocolate and orange mousse cake!

Ingredients

• For the base:
• 240 g of dry biscuits  
• 110 g butter  
• 
  For the chocolate mousse:
• 7 egg yolks (150 g)
• 90 g sugar
• 125 g white chocolate
• 125 g dark chocolate
• 500 ml fresh cream
• 12 g gelatin sheets
• 
  For the orange mousse:
• Oranges
• 3 egg whites
• 5 egg yolks
• 50 g sugar
• 250 ml fresh cream
• 12 g gelatin sheets
• Orange slices for decoration

Method

For the orange syrup:

• Juice the oranges, strain the juice, and simmer it over low heat until it reduces by half (you should have about 250 ml left).
• Let it cool.

For the base:

• Line the bottom of a springform pan (20 cm in diameter) with parchment paper and the sides with a strip of acetate (if acetate is unavailable, use dampened and wrung-out parchment paper).
• Crush the biscuits, mix them with melted butter, and spread the mixture evenly over the bottom of the pan. Press it down firmly and refrigerate to harden.

For the chocolate mousse:

• Prepare a custard: whisk the egg yolks with sugar, add warm milk (minus two tablespoons), and heat gently while stirring continuously.
• Cook until the custard lightly coats the back of a spoon, then remove from heat and let cool.
• Soften the gelatin in cold water, drain, squeeze it, and dissolve it in the reserved warm milk. Incorporate it into the lukewarm custard and divide the custard into two equal parts. Keep one part warm to prevent the gelatin from setting.
• Finely chop the white and dark chocolates and melt them separately over a double boiler.
• Whip half of the cream to soft peaks.
• Combine the melted dark chocolate with one half of the custard and mix well. Gently fold in half of the whipped cream.
• Pour the mousse over the biscuit base and freeze to set.
• Repeat the process with the white chocolate and the second half of the custard, folding in the remaining cream. Pour this mousse over the first layer and freeze again.

For the orange mousse:

• Soften the gelatin in water.
• Whisk the egg whites and yolks together until frothy, then gradually add the sugar while continuing to whisk until the mixture is pale and fluffy.
• Drain the gelatin, dissolve it in a small amount of warm orange syrup, and then mix it with the remaining syrup.
• Fold this into the egg mixture, then gently incorporate the whipped cream.
• Pour the orange mousse over the chocolate layer and refrigerate until firm.

To assemble the cake:

• Remove the cake from the mold: release the springform pan, remove the acetate strip, and transfer the cake to a serving plate.
• Decorate with orange slices (with peel) and glaze the fruit before serving.

Enjoy!