Orange and chocolate mousse tart

For the base: 

• Line a 20 cm cake tin with baking paper.
• Chop the Waferini Cacao e Vaniglia Babbi and the cream shortbread biscuits in the mixer, then mix them with the melted butter.
• Spread the mixture on the bottom of the cake tin and on the sides, pressing it well to obtain an even shell, then put it in the fridge for at least 30 minutes.

For the marquise:

• Whip the egg yolks with 42 g of icing sugar and, separately, whip the egg whites with the rest of the icing sugar. Combine the two mixtures, mixing very gently, and then add the bitter cocoa, the corn starch and a pinch of salt.
• Mix everything together gently, then pour the mixture into an 18 cm-diameter round cake tin lined with baking paper. Bake in a preheated oven at 200°C for 10 minutes.
• Remove the marquise from the oven, turn it out onto a chopping board and allow it to cool completely.

For the dark chocolate diplomat cream with Cioccodelizia Fondente Babbi: 

• Put the milk in a thick-bottomed saucepan, place it on the heat and bring it to the boil.
• Meanwhile, place the egg yolks, sugar, corn starch and Cioccodelizia Fondente Babbi in a bowl and mix everything with a whisk.
• When the milk comes to the boil, remove it from the heat and pour a ladleful into the egg mixture, stirring with a whisk so that the eggs do not curdle.
• At this point, pour the egg and milk mixture into the saucepan containing the rest of the milk, put it back on low heat and stir continuously until the cream has thickened.
• When the cream has reached the right consistency, pour it into a bowl and add the chopped butter, mix everything, then cover the cream with a disc of baking paper and let it cool to room temperature to prevent the custard from forming that annoying skin on the surface.
• While the custard is cooling, soak the gelatine leaves in a bowl of cold water. Heat 15 ml of fresh cream, in which you will then dissolve the soaked gelatine, then add it all to the cooled custard.
• Whip the rest of the fresh cream, then add this too to the Cioccodelizia Fondente Babbi custard.

For the dark chocolate ganache: 

• Chop the chocolate and place it in a bowl.
• Heat the cream and when it comes to the boil, remove it from the heat and pour it over the chocolate. Mix everything well, then let the ganache cool first at room temperature and then for 30 minutes in the fridge.
• When cold, remove from the fridge and whip briefly with a whisk to obtain a frothy mixture. Place it back in the fridge in a pastry bag until ready to decorate.

To assemble and decorate: 

• Take the Waferini Cacao e Vaniglia Babbi shell out of the fridge and spread the bitter orange marmalade on the bottom. Place the disc of bitter cocoa marquise on top of the orange marmalade.
• Now pour the Cioccodelizia Fondente Babbi diplomat cream and place it all in the fridge for 2 hours to harden.
• Decorate the cake with tufts of whipped ganache, more Waferini Cacao e Vaniglia Babbi and a few peeled orange slices.