Chocolate orange mousse topped with coffee cream, and a recipe for a luxuriant, thick-cut marmalade

Ingredients

for the topping

300g whipping cream

50g coffee beans

15g icing sugar

A pinch of salt

For the crust

230g digestive biscuits

15g cocoa powder, plus extra to finish, if you like

1 tbsp caster sugar, plus extra for rolling½

tsp espresso powder¼ tsp salt

115g unsalted butter, melted

For the mousse

170g whipping cream

175g dark chocolate, roughly chopped

1 whole egg and 1 egg yolk

¼ tsp salt

120g blood orange marmalade

Start the topping the night before. In an airtight container with a lid, mix the whipping cream and coffee beans, then cover and refrigerate overnight. If you like, you can also make the crust and mousse the night before to get ahead.

Grease a 23cm springform tin and line the base and sides with baking paper. To make the crust, put the digestive biscuits, cocoa, sugar, espresso powder and salt in a food processor, then pulse until the biscuits are finely ground. Add the melted butter, pulse again until combined, then press the mix evenly into the base of the lined tin; refrigerate while you make the mousse.

In a medium bowl, whisk the whipping cream to medium peaks, then cover and put in the fridge.

In a food processor, pulse the chocolate to chop it finely, then add the egg, egg yolk and salt and pulse again to combine. Put the marmalade in a small pan, add 60ml cold water, then bring to a boil over a medium-high heat, stirring to combine. With the motor running, pour the hot marmalade mixture into the food processor, scrape down the sides and keep pulsing for about a minute, until the chocolate mix has melted and slightly cooled.

Gently fold a third of the chocolate mix into the chilled whipped cream, then fold in the remaining chocolate mix until no streaks remain. Pour on to the biscuit crust in the tin, then chill in the fridge for at least two hours (and up to overnight) to set.

To decorate the tart with sugared peel, rinse the jelly off a few tablespoons of marmalade, then dry the pieces of peel on a rack until tacky. Once dried, roll in sugar.

Just before serving, strain the coffee-infused cream through a fine-mesh sieve into a medium bowl, then discard the beans. Add the icing sugar and salt, and whip to firm peaks. Spread or pipe the coffee cream over the chilled mousse, then dust with optional cocoa powder and decorate with the sugared dried peel, if using. Serve at once or chill for up to three hours. Leftovers will keep, covered and refrigerated, for up to three days.