Frozen Chocolate Mousse With Orange Liqueur Recipes

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FROZEN MOCHA MOUSSE



Frozen Mocha Mousse image

Provided by Ina Garten

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 13

7 ounces bittersweet chocolate, divided, plus extra for decorating
3 tablespoons coffee liqueur
3 tablespoons water
2 teaspoons instant espresso granules
6 extra-large eggs, at room temperature, separated
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
Pinch of kosher salt
2 cups cold heavy cream
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
  • Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
  • Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
  • Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
  • For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

FROZEN CHOCOLATE MOUSSE



Frozen Chocolate Mousse image

This three-ingredient chocolate dream takes a mere 15 minutes to put together.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 2

Number Of Ingredients 4

1/2 cup whipping (heavy) cream
1 tablespoon almond-flavored liqueur or Italian syrup
2 tablespoons chocolate-flavor syrup
Cocoa, if desired

Steps:

  • Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
  • Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

Nutrition Facts : Calories 240, Carbohydrate 15 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 40 mg

FROZEN ORANGE MOUSSE



Frozen Orange Mousse image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 servings

Number Of Ingredients 11

1 cup milk
1 vanilla bean, split
3/4 cup sugar
9 egg yolks
6 tablespoons orange juice concentrate
1 tablespoon orange extract
2 tablespoons corn syrup
2 cups heavy cream, whipped to soft peaks
1 pint raspberries
1 tablespoon confectioners' sugar (optional)
Orange segments, for garnish

Steps:

  • In a bowl, whisk together the milk, vanilla bean, sugar and yolks. Cook over a simmering water bath, whisking often, to 183 degrees. Strain and whip until cool. Add the orange juice concentrate, orange extract, and corn syrup to the egg mixture. Fold in the whipped cream.
  • Pipe the mousse into 4-ounce ramekins with paper collars taped on the outside that extend 1/2-inch above the rim. Freeze. To serve, remove the paper collars. Puree the raspberries and sugar in a blender and pass through a sieve. Garnish with raspberry puree and orange segments.

CHOCOLATE ORANGE MOUSSE



Chocolate Orange Mousse image

Provided by Ina Garten

Categories     dessert

Time 20h35m

Yield 6 to 8 servings

Number Of Ingredients 16

6 ounces good semisweet chocolate, chopped
2 ounces good bittersweet chocolate, chopped
1/4 cup orange liqueur (recommended: Grand Marnier)
1/4 cup water
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
8 extra-large eggs, at room temperature, separated
1/2 cup plus 2 tablespoons sugar
Pinch kosher salt
1/2 cup cold heavy cream
Whipped Cream, recipe follows, for decoration
Mandarin oranges, drained, for decoration
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
Dash pure vanilla extract

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!

FROZEN CHOCOLATE MOUSSE



Frozen Chocolate Mousse image

This is wonderful but very rich. I serve it with whipped cream. It's nice in small servings, molded with muffin liners, but also very pretty done in a gelatin mold.

Provided by Alia55

Categories     Frozen Desserts

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 6

1 (6 ounce) package chocolate chips
1/3 cup strong coffee, hot
2 tablespoons rum or 2 tablespoons brandy
4 eggs, separated
1/4 cup sugar
1/2 cup whipping cream

Steps:

  • In a blender, combine chocolate chips and very hot coffee.
  • Blend until melted and smooth.
  • Add rum or brandy.
  • Add egg yolks and blend 30 seconds.
  • Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
  • Fold into chocolate mixture.
  • Whip cream and fold into chocolate mixture.
  • Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.

Nutrition Facts : Calories 148.1, Fat 9.6, SaturatedFat 5.3, Cholesterol 84.1, Sodium 28.8, Carbohydrate 13.5, Fiber 0.8, Sugar 12, Protein 2.9

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