- Place the serving plates into the freefer
- Melt the dark chocolate by using double boiling method
- Coat the 5cm round silicon mould with the chocolate a thin layer & rest for 10mins
- For mousse Whip the chilled whipping cream for 5 mins until light & fluffy , mousse consistence
- Transfer to the piping bag Pipe the mousse into the chocolate coated moulds , level the surface & remove the excess place them in the freezer for 15 mins
- Using hot water &2cm round melon boller, scoop the centre return dome to the freezer
- For orange jelly In a saucepan add orange juice, sugar Cool it until the sugar turn into light gold colour
- Mean while bloom the gelatin in the hot water, add the bloomed gelatin in to the jely mixture cook it until the gelatin melt
- Strain the mixture, cool it for 10 mins Pour the prepared mixture in the centre of the mousse freeze it until it set
- Mean while prepare the feather using melted chocolate
- Unmold the mousse, attache the two 5cm round into a ball using melted chocolate Coat the ball nd feather with gold luster
- Take the freezed plate pipe the mousse in the centre of the plate place the ball in the centre of the plate , decorate the ball using the feathers
- Enjoy
