Dark Chocolate Orange Mousse Recipes

DARK CHOCOLATE ORANGE MOUSSE RECIPE - (4.3/5)

Steps:

• Break the chocolate orange up into segments and place in a heatproof bowl or Pyrex jug. Chocolate Orange segments In a saucepan, bring some water to the boil and then reduce to a simmer. Hold the bowl of chocolate just over the simmering water and stir the chocolate once it has started to melt. Once melted add the cubes of butter and when all has melted and blended move the mixture away from the pan of water and set aside to cool for a few minutes. While it's cooling, mix the separated egg yolks with the caster sugar. And then add the yolks to the chocolate and butter. Don't add them if the mixture is too hot as you don't want scrambled egg in your chocolate mousse! In a separate bowl, whisk the egg whites until they are thick and when you remove the whisk from the mixture it shouldn't drip. Fold the whisked egg whites into the chocolate mixture and stir until all is mixed together. Spoon or pour your mixture into small bowls, glasses or espresso cups. Place the individual mousses in the fridge to set. Allow at least 3 hours for the mousse to set properly.

DARK CHOCOLATE MOUSSE

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

EASY DARK CHOCOLATE MOUSSE

Steps:

• Beat 3/4 cup sugar and egg yolks together in a bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add butter gradually and beat until smooth. Beat into the egg yolk mixture.
• Beat egg whites and salt together in another bowl until stiff peaks form. Sprinkle 1 tablespoon sugar over and beat for 2 minutes more. Stir egg whites slowly into chocolate bowl. Refrigerate for at least 6 hours; overnight is best.

CHOCOLATE-ORANGE MOUSSE

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.

ORANGE CHOCOLATE MOUSSE

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.

CHOCOLATE ORANGE MOUSSE

Steps:

• In a saucepan, combine the eggs, egg yolks, cream, brown sugar, juice and zest until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reached 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.

FRENCH CHOCOLATE MOUSSE WITH ORANGE

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.