Orange mousse pops

Ingredients

Crunchy layer

25 grams (0.9 ounces) puffed rice
25 grams (0.9 ounces) wafer crumbs
40 grams (1.4 ounces) coconut flakes
100 grams (3.5 ounces) bitter chocolate

Jelly

150 grams (5.3 ounces) orange juice
100 grams (3.5 ounces) red currants
30 grams (1.1 ounces) sugar
30 grams (1.1 ounces) glucose syrup
7 grams (0.25 ounces) cornstarch
8 grams (0.28 ounces) gelatin

Orange mousse

200 grams (7.1 ounces) orange juice
10 grams (0.35 ounces) orange zest
50 grams (1.8 ounces) egg yolks
150 grams (5.3 ounces) sugar
250 grams (8.8 ounces) ricotta
13 grams (0.46 ounces) gelatin
250 grams (8.8 ounces) whipping cream

The glaze

375 grams (13.2 ounces) white chocolate
90 grams (3.2 ounces) vegetable oil
crispies: to taste
nuts: to taste

Equipment

Silicone mat
Essential for spreading the chocolate mixture evenly, ensuring a smooth and even crunchy layer.
Silicone popsicle molds
Perfect for shaping the jelly and mousse layers, resulting in professional-looking popsicles.
Mixing bowls
Use a variety of sizes to keep your ingredients organized and avoid cross-contamination.
Spatula
Ideal for mixing and spreading ingredients without leaving any residue behind.
Freezer
Make sure your freezer is set to the correct temperature to efficiently freeze your popsicles.

Instructions

Step 1

1. Melt the chocolate and combine with the puffed rice, wafer crumbs, and coconut flakes. Mix well and spread evenly on a silicone mat. Place the mass in the fridge Ensure the layer is evenly spread to ensure uniform crunchiness.

Step 2

2. Warm the orange juice with red currants and glucose syrup slightly. Add sugar and cornstarch, bring to a boil, and cook for one minute. Add gelatin and mix. Spread the jelly mixture into silicone popsicle molds and refrigerate Mix well to avoid lumps in the jelly.

Step 3

3. Bring the orange juice and zest to a boil; strain into a mixture of egg yolks and sugar. Return the saucepan to heat and cook until thickened, making sure not to boil. Add the gelatin and ricotta to the hot mass and blend if necessary. Cool the mass to 104°F (40°C) and fold in the pre-whipped cream in two batches. Pour the mousse over the jelly (insert sticks) and press broken crunchies lightly into the mousse. Freeze the popsicles Ensure the mixture is smooth and creamy before freezing.

Step 4

4. Melt the white chocolate and combine it with vegetable oil, nuts, and crispies to taste. Maintain a working temperature of 86°F (30°C). Once the popsicles are frozen, cover them with the glaze and place in the fridge to defrost Make sure the chocolate glaze is smooth and well-mixed.

Servings

🌟 **Serving Suggestions and Ideas** 🌟
Take these popsicles to the next level by serving them with a drizzle of melted dark chocolate. The bitterness of the chocolate will add a delightful contrast to the sweet and fruity flavors of the mousse and jelly.
📸 These popsicles are Instagram-ready! Arrange them on a decorative platter with a scattering of fresh berries and mint leaves for an eye-catching presentation.
🍊 Feeling adventurous? Pair these treats with a scoop of vanilla ice cream and a sprig of mint. The cold, creamy ice cream complements the refreshing taste of the orange mousse beautifully.
🍹 For a more sophisticated touch, serve the popsicles with a glass of sparkling wine or a citrusy cocktail. The bubbles will enhance the fruity notes, making it a perfect dessert for a summer evening.
🎉 Hosting a kids' party? Stick little flags or fun toppers into the popsicles to make them more appealing. Kids will love the crunchy texture and fruity surprise inside.

Variations

✨ **Gluten-Free and Vegan Variations** ✨
For a **gluten-free** option, simply ensure that your wafer crumbs and chocolate are certified gluten-free. Many brands offer these alternatives without compromising on taste or texture.
Going **vegan**? No problem! Replace the gelatin with agar-agar, a plant-based thickener. For the mousse, swap the egg yolks and ricotta with tofu and coconut cream, and use a vegan whipping cream alternative. The glaze can be made with dairy-free chocolate and plant-based oil.

Faq

How do I prevent my mousse from curdling?
Make sure to cool the egg yolk mixture before adding gelatin and ricotta. Avoid overheating! Also, be gentle when folding in the cream to maintain its fluffy texture.
Can I substitute the red currants in the jelly layer?
Absolutely! Feel free to use raspberries, strawberries, or any other berries you prefer.
How do I get a smooth and shiny glaze?
Be sure to melt the chocolate and oil at a low, consistent temperature, stirring constantly. Adding nuts and crispies last and maintaining the working temperature at 86F (30C) will give you the best results.
What’s the best way to store these popsicles?
Place them in an airtight container, separating each with parchment paper to avoid sticking. Store in the freezer and consume within 1-2 weeks for optimal freshness.
Can I prepare the components in advance?
Yes! You can prepare the crunchy layer and jelly in advance, storing them in the fridge. Assemble the mousse and popsicles whenever you're ready to serve.
How can I make the popsicle sticks more stable?
Insert the sticks once the mousse has partially set. This provides more stability and ensures they stay in place.