FRENCH CHOCOLATE MOUSSE WITH ORANGE
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
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
ORANGE MOUSSE
This is a very refreshing dessert after a big meal or on a hot sunny day. The recipe says it serves 6 but when I made it I found that it serves 10. Great flavor
Provided by Bergy
Categories Dessert
Time 2h10m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
- Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
- Beat in 1 cup of the hot milk into the egg mixture.
- Slowly whisk the egg mixture into the hot milk.
- Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
- Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
- Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.
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!
ORANGE JUICE AND GRAND MARNIER MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield About six cups
Number Of Ingredients 9
Steps:
- Combine one-half cup of sugar, one-half cup of the cold water and the orange rind in a saucepan and bring to the simmer. Add the gelatin and stir to dissolve.
- Add the orange juice and bring to the simmer.
- Combine the cornstarch and the remaining two tablespoons of water and stir the mixture into the simmering liquid.
- Pour and scrape the mixture into a mixing bowl and cool briefly.
- Put the egg yolks in a separate bowl and add about one-quarter cup of the hot liquid to the yolks. Beat briskly and pour and scrape this mixture into the same mixing bowl, beating with a wire whisk. Beat in the Grand Marnier. Set aside until cool.
- Put the egg whites in one large bowl and the cream in another.
- Beat the whites until they are almost stiff and add three tablespoons of sugar. Continue beating until they are stiff.
- Beat the cream until it is almost stiff and add the remaining sugar. Continue beating until it is stiff.
- Add half of the whites to the egg- yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream. Chill until it is set.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 49 milligrams, Sugar 6 grams, TransFat 0 grams
ORANGE MOUSSE RECIPE
Make a delicious scene with this Orange Mousse Recipe. Our Orange Mousse Recipe makes four servings of citrusy delight in one hour and 20 minutes.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Cut oranges horizontally in half. Run spoon around inside of each orange half, leaving fruit intact. Carefully remove fruit. Set orange shells aside. Cut white pith away from fruit, using downward cutting motion following shape of fruit. Place peeled fruit piece on its side, then cut down along membrane on both sides of each section to remove fruit. Reserve 1/2 cup of the orange sections for garnish. Fill orange shells evenly with remaining orange sections; set aside.
- Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add ice cubes; stir until completely melted. Gently stir in whipped topping until well blended.
- Spoon gelatin mixture evenly into orange shells, using about 1/2 cup of the gelatin mixture for each shell. Refrigerate 1 hour or until set. Top evenly with reserved orange sections and drizzle with chocolate just before serving. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ORANGE-LIME MOUSSE
Homemade citrus curd -- a mixture of eggs, sugar, butter, and orange and lime juices -- adds tangy flavor to this mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
- Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
- Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.
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.
ORANGE MOUSSE CAKE
Make and share this Orange Mousse Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
- Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
- Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.
Nutrition Facts : Calories 414.1, Fat 27.4, SaturatedFat 16.8, Cholesterol 120.7, Sodium 329.4, Carbohydrate 38.4, Fiber 0.6, Sugar 26.1, Protein 5.2
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