Chocolate Orange Mousse Frosting Recipes

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FRENCH CHOCOLATE MOUSSE WITH ORANGE



French Chocolate Mousse with Orange image

A traditional chocolate mousse with a hint of orange flavor. This luxurious dairy-free and low-carb mousse is made simply with eggs and chocolate. Omit the orange zest for a plain chocolate mousse.

Provided by chatoune

Categories     World Cuisine Recipes     European     French

Time 6h30m

Yield 10

Number Of Ingredients 5

1 orange, zested
7 ounces dark chocolate (65 to 70% cocao), chopped into small pieces
2 tablespoons strong brewed coffee, or more to taste
6 eggs, separated, room temperature
1 pinch salt

Steps:

  • Grind orange zest using a mortar and pestle until it forms a smooth paste.
  • Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
  • Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
  • Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
  • Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 12.3 g, Cholesterol 99.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 53.7 mg, Sugar 9.9 g

FLUFFY CHOCOLATE MOUSSE FROSTING



Fluffy Chocolate Mousse Frosting image

This smooth, fluffy frosting is a real treat for cake lovers. You can also use it as a dip for fresh fruit.-Kim Marie Van Rheenen, Mendota, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 3

1 cup cold 2% milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.

Nutrition Facts : Calories 78 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

ORANGE CHOCOLATE MOUSSE



Orange Chocolate Mousse image

This easy-to-make dessert is one of my favorites to serve. It looks so elegant, and the velvety texture, with a subtle hint of orange, is a perfect ending to any meal. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1 large egg, beaten
1 large egg yolk, beaten
1/2 cup heavy whipping cream
2 tablespoons brown sugar
4-1/2 teaspoons orange juice
1/2 to 1 teaspoon grated orange zest
3 ounces semisweet chocolate, melted
Whipped cream and orange peel strips, optional

Steps:

  • In a small saucepan, combine the first six ingredients until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reaches at least 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.

Nutrition Facts : Calories 400 calories, Fat 32g fat (18g saturated fat), Cholesterol 294mg cholesterol, Sodium 63mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

DREAMY ORANGE MOUSSE



Dreamy Orange Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h25m

Yield 6 servings

Number Of Ingredients 9

1 cup blood orange juice
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 egg yolks
4 tablespoons butter, at room temperature
1/2 teaspoon orange zest (from 1/2 orange)
1 cup heavy cream
1/2 teaspoon pure vanilla extract
5 crunchy gingersnap cookies

Steps:

  • In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
  • Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

CHOCOLATE ORANGE MOUSSE



Chocolate Orange Mousse image

Provided by Ina Garten

Categories     dessert

Time 20h35m

Yield 6 to 8 servings

Number Of Ingredients 16

6 ounces good semisweet chocolate, chopped
2 ounces good bittersweet chocolate, chopped
1/4 cup orange liqueur (recommended: Grand Marnier)
1/4 cup water
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
8 extra-large eggs, at room temperature, separated
1/2 cup plus 2 tablespoons sugar
Pinch kosher salt
1/2 cup cold heavy cream
Whipped Cream, recipe follows, for decoration
Mandarin oranges, drained, for decoration
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
Dash pure vanilla extract

Steps:

  • Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
  • Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
  • Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
  • Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

EASY ORANGE-CHOCOLATE FROSTING



Easy Orange-Chocolate Frosting image

A little bit of extract gives this chocolate frosting awesome orange flavor, and the whole recipe comes together in 10 minutes. How's that for easy?

Provided by My Food and Family

Categories     Home

Time 10m

Yield 24 servings

Number Of Ingredients 5

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, chopped
1 pkg. (16 oz.) powdered sugar
1/2 cup butter, softened
2 tsp. orange extract
1/3 cup milk

Steps:

  • Microwave chocolate in microwaveable bowl on HIGH 1 to 2 min. or until almost melted; stir until completely melted. Cool 5 min.
  • Beat chocolate, sugar, butter and extract in large bowl with mixer on low speed until blended. Gradually beat in milk until of spreading consistency.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g

CHOCOLATE-ORANGE MOUSSE



Chocolate-Orange Mousse image

This is the best mousse ever! It is so quick, is low Gi and tastes amazing. It's incredibly rich. For a change use raspberry jelly instead. In Australia we have sachets of jelly that make up 500mls of jelly each. I simply measured one of these. Use the best chocolate you can find (70% or higher)), this is a simply recipe and relies on top ingredients. Have fun, dress it up for a fancy dinner, it never fails to impress!

Provided by canthelpmyself

Categories     Dessert

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 4

100 g dark chocolate
5 egg whites
3 egg yolks
1 tablespoon sugar-free orange gelatin (low-joule orange jelly crystals)

Steps:

  • Melt the dark chocolate in a large bowl over hot water.
  • Dissolve the jelly crystals in 250 mls of boiling water and put aside.
  • Meanwhile, separate the eggs and whip the egg whites until firm peaks form.
  • While still over heat, using a whisk combine the dark chocolate, the egg yolks, the sugar (if using) and the jelly mixture. Remove from heat. Don't panic if it goes lumpy, this is normal and it will become smooth.
  • Once the mixture is smooth and it has cooled slightly fold the egg whites in and mix until completely even in colour.
  • Pour into dishes and cool.

Nutrition Facts : Calories 203.7, Fat 18.3, SaturatedFat 10.5, Cholesterol 141.6, Sodium 80.9, Carbohydrate 9.4, Fiber 4.8, Sugar 0.6, Protein 10.1

ORANGE SCENTED CHOCOLATE MOUSSE



Orange Scented Chocolate Mousse image

Make and share this Orange Scented Chocolate Mousse recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb high quality semisweet chocolate
6 tablespoons water
1 pinch salt
5 eggs, separated
1 teaspoon pure orange extract
1 tablespoon finely grated orange zest
2 tablespoons orange liqueur
chocolate curls (optional)
orange rind twists (optional)

Steps:

  • Chop the chocolate into small pieces and place in the top of a double boiler or microwave proof bowl with the water and salt.
  • Heat until the chocolate is melted in the double boiler or microwave.
  • Let cool for 2 minutes.
  • Rapidly beat the egg yolks into the chocolate mixture one at a time.
  • Beat in the extract, zest, and liqueur.
  • In a clean bowl with clean beaters whip the egg whites until soft peaks form.
  • Gently but thoroughly fold in the chocolate mixture.
  • Pour into a large serving dish or individual bowls or glasses.
  • Refrigerate overnight.
  • Garnish with the chocolate curls and orange rind twists before serving.

CHOCOLATE - ORANGE MOUSSE FROSTING



Chocolate - Orange Mousse Frosting image

I have not tried this recipe; posted for safe-keeping. Published in Gourmet magazine, November 1992. Use to frost a chocolate layer cake or cupcakes.

Provided by swissms

Categories     Dessert

Time 15m

Yield 18-24 serving(s)

Number Of Ingredients 7

1 cup sugar
3 1/2 tablespoons cornstarch
2 ounces unsweetened chocolate, chopped fine
1 cup boiling water
1 tablespoon Grand Marnier or 1 tablespoon orange liqueur
2 tablespoons butter, cut into pieces and softened
bowl of ice and cold water

Steps:

  • In a heavy saucepan, whisk together the sugar, cornstarch and chocolate. Whisk in the boiling water.
  • Bring the mixture to a boil over moderate heat, whisking constantly. Simmer, whisking, for 2 minutes. Whisk in the liqueur.
  • Transfer the mixture to a metal bowl. With an electric mixer, beat in the butter until incorporated.
  • Set the bowl of frosting into a larger bowl filled with ice and cold water; beat the frosting until it is light and holds soft peaks.

Nutrition Facts : Calories 76, Fat 2.9, SaturatedFat 1.8, Cholesterol 3.4, Sodium 10.2, Carbohydrate 13.5, Fiber 0.5, Sugar 11.1, Protein 0.4

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