Sophia Lorens Chocolate Orange Mousse Recipes

CHOCOLATE ORANGE MOUSSE WITH RASPBERRIES

Steps:

• In a medium mixing bowl, beat together cream and pudding mix until soft peaks form.
• Add the orange liqueur and pudding cup and beat until stiff. Transfer to large resealable bag. Snip off 1 of the bottom corners and pipe into wine glasses or martini glasses.
• Serve garnished with fresh raspberries or strawberries and Heart Shaped Chocolate Garnish, if desired.
• Cover a baking sheet with parchment paper. Place in freezer for at least 30 minutes to chill. Holding heart shaped cookie cutter down, pour a very thin layer of Chocolate Shell ice cream topping into form. Hold for 5 seconds to set. Working quickly, repeat to make as many hearts as desired. Place in freezer until ready to serve.

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.

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:

• 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!

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.

WHITE CHOCOLATE-ORANGE MOUSSE

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).