Orange Cream and Chocolate Mousse (with egg)

Preparation

1. Place the egg yolks and sugar in a medium bowl and whisk them with a hand whisk.
2. Heat the orange pulp in a saucepan over high heat until it comes to a boil.
3. Add half of the orange pulp to the bowl with the egg yolks and mix with the hand whisk.
4. Strain this mixture through a chinois over the remaining pulp in the saucepan to remove any possible lumps.
5. Stir the pulp mixture and cook it over low heat until it reaches 82–84 ºC, stirring constantly.
6. Remove the saucepan from the heat, add the previously hydrated and drained gelatin, and stir until it dissolves.
7. Add the softened butter cut into small cubes and stir until incorporated.
8. Pour this cream over the chocolate melted in a bain-marie and mix with a hand whisk.
9. Emulsify the mixture with an immersion blender until smooth and glossy.
10. Let the cream cool to 30 ºC.
11. Whip the cream until it forms soft peaks.
12. Gradually fold in the whipped cream, stirring with a rubber spatula using folding motions.