Milk Chocolate Orange Mousse Recipes

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MILK CHOCOLATE MOUSSE WITH CRANBERRY AND CANDIED-ORANGE CHUTNEY



Milk Chocolate Mousse with Cranberry and Candied-Orange Chutney image

Categories     Chocolate     Dessert     Thanksgiving     Cranberry     Orange     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

3 large egg yolks
Pinch of salt
2/3 cup whole milk
12 ounces imported milk chocolate, finely chopped
1 teaspoon dark rum
1 1/2 cups chilled whipping cream, divided
Cranberry and Candied-Orange Chutney
Dark chocolate shavings

Steps:

  • Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes.
  • Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours.
  • Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.

MILK CHOCOLATE ORANGE MOUSSE



Milk Chocolate Orange Mousse image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 7

5 ounces milk chocolate
3 ounces semisweet chocolate
2 cups chilled heavy cream
2/3 cup egg whites (from about 5 eggs)
1/3 cup sugar
1 teaspoon freshly grated orange zest
1 tablespoon thawed frozen orange juice concentrate or Grand Marnier liqueur

Steps:

  • In the top of a large double boiler set over barely simmering water, melt the chocolates together. Stir well and set aside to cool slightly. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Keep refrigerated.
  • In a clean, dry bowl, whip the egg whites until soft peaks form. Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more. Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended. Fold in the next 1/3 of the egg whites. Fold in the remaining egg whites until just barely combined (the mixture will be streaky). Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.
  • Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl. Cover lightly and refrigerate at least 1 hour or until ready to serve.

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!

DREAMY ORANGE MOUSSE



Dreamy Orange Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h25m

Yield 6 servings

Number Of Ingredients 9

1 cup blood orange juice
1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 egg yolks
4 tablespoons butter, at room temperature
1/2 teaspoon orange zest (from 1/2 orange)
1 cup heavy cream
1/2 teaspoon pure vanilla extract
5 crunchy gingersnap cookies

Steps:

  • In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
  • Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

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2015-05-12 Nathan Outlaw shares a divine chocolate orange mousse recipe. Simple yet impressive, sweet but not saccharine, this chocolate mousse can be served on its own or as a component in a larger dessert, like a a chocolate orange tart, or a mousse pudding layered with shortbread, whipped cream and chocolate sauce for real chocolate …
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  • Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.


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