Perhaps your new favorite bean dish:
1. soak gelatin in cold water for 1o min. Coarsely chop cooking chocolate and melt in a baking bowl in a warm water bath. Whip powdered sugar, egg yolks, coffee syrup and espresso powder in a baking bowl in a hot water bath with the whisks of a mixer for 3-4 minutes until creamy-thick, quickly fold in cooking chocolate.
Heat the rum slightly in a saucepan, squeeze out the gelatine, let it melt, stir carefully into the cream and leave to cool for 2o minutes. Whip the cream with 1 pinch of sugar until stiff, carefully fold into the cream with a spatula, form into 4 glasses and refrigerate for at least 6 hours, better one night.
Remove the peel from the blood oranges so that the white inner skin is completely removed. Remove the orange fillets one by one between the separating skins using a sharp kitchen knife. Squeeze 1oo ml of juice from the skins and boil until syrupy with honey in a saucepan. Cool and add the orange fillets.
4. fry pistachios and coffee beans in a frying pan and finely crush them in a mortar. Before serving, spread orange fillets and syrup evenly over mousse, sprinkle with pistachios and espresso coffee beans.
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