Dark Chocolate Orange Mousse Recipe 435

DARK CHOCOLATE MOUSSE

Steps:

• Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
• Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
• Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

CHOCOLATE ORANGE MOUSSE

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.

DARK CHOCOLATE ORANGE MOUSSE

Steps:

• In large bowl, beat 1 cup of the whipping cream with electric mixer on high speed until stiff peaks form. Add frosting and marmalade; beat until well blended. Fold in almonds. Spoon mixture into 4 small dessert dishes.
• In small bowl, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until soft peaks form. Spoon over each serving of mousse; sprinkle with orange peel. Store in refrigerator.

DARK CHOCOLATE ORANGE MOUSSE

Steps:

• Break the chocolate into small pieces and place into a heat proof bowl, along with the orange juice, over a small saucepan of simmering water. Heat, stirring gently with a whisk, until the chocolate has completely melted.
• Fill a large mixing bowl with ice and place the smaller bowl with the chocolate mixture into it. Whisk rapidly by hand for 4-5 minutes, or until the mixture resembles whipped cream. It will start out very thin but gains volume quickly near the end. If you over mix, the chocolate will become grainy, but if it does, you can simply reheat it and start again.
• Pour the mousse into small bowls or glasses and top with a little coconut whipped cream, orange zest, and pomegranate. Serve immediately or refrigerate for up to a day.

DARK CHOCOLATE ORANGE MOUSSE

Steps:

• Place chopped chocolate in the top of a double boiler and melt slowly. If no double boiler is available, melt in a sturdy small saucepan over very low heat.
• Whip tofu in the bowl of a food processor until smooth. Add orange zest, agave syrup, salt and Cointreau and whip until combined and smooth.
• Add dark chocolate and combine thoroughly.
• Divide mixture between 4 glasses or ramekins and refrigerate for at least 3 hours or overnight.
• Top with macerated strawberries or other fruit right before serving.

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:

• Break the chocolate into pieces and add into a microwave proof bowl with the butter. Heat in 20 second bursts - stirring in between. You don't want the chocolate to be hot, literally 'just' melted.
• Whip the cream until you can form stiff peaks
• Separate the egg(s) and add the sugar to the egg white. Whisk the yolk and in a separate bowl whisk the egg whites and sugar. Again until stiff peaks can be formed.
• Stir the egg yolks, orange juice and orange rind into the chocolate - make sure that the chocolate is not hot to the touch!
• Fold the chocolate mixture into the cream using a spatula. Fold no more than 8 times - it doesn't matter if it's a bit streaky.
• Add the egg whites to the mixture - again folding it in. The mixture should be fully combined but try and use as few folds as possible so you don't reduce the air in the mixture.
• Pour or pipe into containers and place in the fridge for at least 3 hours to set. Eat with extra whipped cream, chocolate shavings and/or orange slices on top (not included in calorie count)

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.