ORANGE CHOCOLATE MOUSSE
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
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.
MILK CHOCOLATE MOUSSE WITH CRANBERRY AND CANDIED-ORANGE CHUTNEY
Categories Chocolate Dessert Thanksgiving Cranberry Orange Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
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.
CHOCOLATE ORANGE MOUSSE
Provided by Ina Garten
Categories dessert
Time 20h35m
Yield 6 to 8 servings
Number Of Ingredients 16
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!
WHITE CHOCOLATE-ORANGE MOUSSE
------Rather unusual mélange of flavours, as normally cream is used. This was created for RSC #9. The prep. time does not include the 2 hours of chilling the mousse. The "coconut essence" mentioned is the small bottle with the concentrated flavour used for cakes and biscuits.------
Provided by Zurie
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Finely grate all the zest off the oranges using a cheese or other fine grater, and avoiding the white pith.
- Place the brown sugar in a small bowl, and stir in the grated zest. Set aside.
- Open a tin of coconut milk into a mixing bowl and whisk until smooth. Measure off 10 fluid oz. in a measuring cup, then empty into a small saucepan and bring to just under boiling point. Remove from heat.
- Stir the sugar, zest and coconut essence into the hot milk, stirring well until the sugar has dissolved.
- Separate the eggs, putting the egg whites in a large enough bowl for whipping them later.
- Put the egg yolks in the top of a double boiler OR in a heatproof mixing bowl (such as stainless steel).
- Beat the egg yolks until pale and frothy, then beat in the sugar-coconut-zest mixture gradually, combining everything thoroughly.
- Melt the chocolate in a bowl in a microwave at low heat (consult your microwave manual if uncertain). Otherwise, melt a small knob of butter in a pot, then add the broken-up chocolate chunks, and stir until melted, over low heat. Don't use water as the chocolate might seize. Remove from hob.
- Add hot water from an electric kettle to bottom part of double boiler and put in the top part with the coconut milk mixture.
- If using a heatproof mixing bowl, set this mixture over a pot of hot water. Put over fairly low heat.
- Heat the mixture to under simmering point, stirring all the while with a whisk, for 5 - 6 minutes. Test with the back of a spoon: the mixture is ready when it coats the back of a spoon. Don't let mixture boil, as the egg yolks will cook!
- Remove the whole shebang from the heat, and gradually whisk in the melted chocolate. Stir in the Grand Marnier.
- Now lift the bowl or pot from the hot water, and set aside to cool completely.
- When cool, add the pinch of salt to the egg whites, and beat until they form stiff peaks.
- Carefully fold egg whites into the chocolate-coconut-orange mixture. (You will probably have to pour the cooled mixture in another, larger bowl to do this).
- Spoon the mousse into a glass serving dish (or use individual glasses) and chill at least 2 hours before serving.
- (Optional: to serve, toast unsweetened dessicated coconut in a pan until golden, and sprinkle over the mousse).
Nutrition Facts : Calories 620.3, Fat 39, SaturatedFat 26.8, Cholesterol 197.9, Sodium 280.9, Carbohydrate 60.4, Fiber 2.3, Sugar 55.6, Protein 12
MILK CHOCOLATE ORANGE MOUSSE
Make and share this Milk Chocolate Orange Mousse recipe from Food.com.
Provided by loveleesmile
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 799.4, Fat 65.7, SaturatedFat 39.3, Cholesterol 171.2, Sodium 145.7, Carbohydrate 49.4, Fiber 4.8, Sugar 37.1, Protein 12.4
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