Milk Chocolate Mousse With Cranberry And Candied Orange Chutney Recipes

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MILK CHOCOLATE MOUSSE WITH CRANBERRY AND CANDIED-ORANGE CHUTNEY



Milk Chocolate Mousse with Cranberry and Candied-Orange Chutney image

Categories     Chocolate     Dessert     Thanksgiving     Cranberry     Orange     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

3 large egg yolks
Pinch of salt
2/3 cup whole milk
12 ounces imported milk chocolate, finely chopped
1 teaspoon dark rum
1 1/2 cups chilled whipping cream, divided
Cranberry and Candied-Orange Chutney
Dark chocolate shavings

Steps:

  • Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes.
  • Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours.
  • Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.

MILK CHOCOLATE ORANGE MOUSSE



Milk Chocolate Orange Mousse image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

5 ounces milk chocolate
3 ounces semisweet chocolate
2 cups chilled heavy cream
2/3 cup egg whites (from about 5 eggs)
1/3 cup sugar
1 teaspoon freshly grated orange zest
1 tablespoon thawed frozen orange juice concentrate or Grand Marnier liqueur

Steps:

  • In the top of a large double boiler set over barely simmering water, melt the chocolates together. Stir well and set aside to cool slightly. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Keep refrigerated.
  • In a clean, dry bowl, whip the egg whites until soft peaks form. Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more. Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended. Fold in the next 1/3 of the egg whites. Fold in the remaining egg whites until just barely combined (the mixture will be streaky). Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.
  • Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl. Cover lightly and refrigerate at least 1 hour or until ready to serve.

CRANBERRY ORANGE MOUSSE



Cranberry Orange Mousse image

Provided by Food Network

Number Of Ingredients 6

1 bag cranberries, 12 ounces
3/4 cup sugar
1 teaspoon grated orange zest
1/4 cup orange juice
2 tablespoons orange liqueur
2 cups heavy whipping cream

Steps:

  • Chill a decorative glass bowl or 6 stemmed glasses.
  • Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
  • Stir in zest, juice and liqueur and rub through a strainer to remove skins.
  • Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving.

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