For the chocolate cream, mix the eggs and sugar well with a wire, then put the container on steam and cook with constant stirring with a wire for 5-10 minutes. until it starts to thicken.
Then add the chocolate broken into cubes and mix until all the chocolate melts and you get a nice, smooth chocolate cream. Remove from heat and cool, stirring with a wire for a few minutes. Separately, whip the sweet cream into the whipped cream, being careful not to overbeat it and gently mix it with a spatula into the warm chocolate cream.
Note: Make sure that the chocolate cream is not hot so that your whipped cream does not melt from the heat. Spread the cream over the cooled orange cream and put the cake in the fridge while you prepare the glaze.
Glaze:
Put the chocolate broken into cubes, as well as the other ingredients, into the saucepan and melt in steam while stirring. Wait 5 minutes for it to cool a little, then pour the glaze over the cake.
You can decorate the cake with grated crust, slices of orange, or as you wish. Pleasant! If you try these mousse cubes, be sure to let me know your impressions.
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