CHOCOLATE ORANGE MOUSSE
This easy-to-make dessert looks so elegant. Its velvety texture with a hint of orange flavor is a perfect ending to any meal.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine the eggs, egg yolks, cream, brown sugar, juice and zest until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reached 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 542 calories, Fat 41g fat (23g saturated fat), Cholesterol 294mg cholesterol, Sodium 63mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 3g fiber), Protein 9g protein.
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 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 CHOCOLATE MOUSSE MIRROR CAKE
A shiny, mirrorlike orange glaze covers a chocolate mousse cake to create a delicious show-stopping dessert your guests will be talking about for weeks to come.-Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Mix crushed cookies, orange zest and butter; press onto bottom of a greased 9-in. springform pan. Set aside. , In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Stir over low heat until gelatin is dissolved. Set aside. , For filling, melt chocolate with 1/2 cup cream in microwave; stir until smooth. Cool slightly; stir in dissolved gelatin. In a large bowl, beat cream cheese, sugar and cocoa until smooth. Gradually add chocolate mixture and orange zest; mix well. In another bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over crust. Refrigerate, covered, until set, about 4 hours. Freeze, covered, overnight., For glaze, sprinkle gelatin over 1/4 cup water in a small bowl; set aside (mixture will solidify). Meanwhile, in a small saucepan, combine sugar, milk and remaining water. Bring to a simmer over medium heat, stirring occasionally. Remove from heat. Stir in gelatin mixture until dissolved. Add baking chips; stir with a whisk until melted. Stir in food coloring; mix well. Cool glaze, stirring occasionally, until it reaches 90°, about 40 minutes. , Place cake on an inverted 9-in. pie plate in a foil-lined 15x10x1-in. pan. Remove the sides of the springform. Pour cooled glaze over frozen cake, allowing excess to drip off. Let glaze set 15 minutes before removing drips from bottom edge of cake. Refrigerate 2 hours before serving.
Nutrition Facts : Calories 610 calories, Fat 43g fat (25g saturated fat), Cholesterol 97mg cholesterol, Sodium 244mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
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!
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