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!
CHOCOLATE ORANGE PASTRIES
Modified recipe by Pillsbury from The Daily Meal. The combination of chocolate and orange is a pleasing one, blending together the rich qualities of chocolate with the citrus from the orange. This recipe uses cream cheese and marmalade to mellow out their bold flavors, and wraps them up in refrigerated pie crusts to create a quick and delicious pastry. NOTE: Prep time is allowed for pie crust to come to room temperature.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended.
- Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter.
- Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges.
- Top the cream cheese with 8-10 mini chocolate chips.
- Top each pastry circle with another pastry circle. Crimp the edges with a fork.
- Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar.
- Bake for 20-25 minutes or until the pastries are a light golden brown.
- Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.
Nutrition Facts : Calories 143, Fat 7.8, SaturatedFat 3, Cholesterol 15.6, Sodium 124.9, Carbohydrate 16.6, Fiber 0.8, Sugar 6, Protein 2.3
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