Chocolate and orange butter ravioli

To revisit our dessert

6 peoples 45 min preparation 15 min cooking


1 jar Marie Morin traditional chocolate mousse

16 ravioli sheets

50 cl of water

10 cl of milk

1/2 of vanilla pod

3 oranges

From 10 to 20 g of sugar

10 cl of single cream

Cocoa powder

Step 1

Boil down the juice of 3 orange to two-thirds of their volume with the sugar. Add the single cream and bing to a boil. Whisk in the butter cut into small cubes. Leave to cool.

Step 2

Place 12g of Marie Morin traditional chocolate mousse in the middle of a ravioli sheet. Wet the edges with a pastry brush dipped in water. Cover with another ravioli sheet. Make sure both sheets are stuck together properly, then shape them using a pastry cutter (keep the offcuts). Leave to cool.

Step 3

Pour the water, milk, sugar and butter into a frying pan, as well as half the vanilla pod split lengthwise. Scrape the vanilla seeds out and add them to the mixture. Bring to a boil, cover and leave to infuse off heat for at least 30 minutes.

Step 4

Cook the ravioli 2 to 3 minutes in this “milky broth” at low heat (simmering). In the meantime, fry the ravioli offcuts and sprinkle with vanilla sugar and cocoa.

Step 5

On a plate, serve 2 strained ravioli delicately coated in the orange butter and scatter a few fritters on top.