Best Dark Chocolate Orange Mousse Recipe 435 Recipes

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.

FRENCH CHOCOLATE MOUSSE WITH ORANGE

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.

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.

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:

• 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!

DARK CHOCOLATE MOUSSE WITH CANDIED GINGER

Steps:

• Set a medium bowl over a saucepan of boiling water. (Don't let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.
• Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.
• In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1/3 of the beaten egg whites into chocolate mixture to lighten it.
• Gently fold in the remaining whites to incorporate, taking care not to deflate. (It's OK if mixture looks a little streaky.)
• Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.
• To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.

DARK CHOCOLATE ORANGE MOUSSE RECIPE - (4.3/5)

Steps:

• Break the chocolate orange up into segments and place in a heatproof bowl or Pyrex jug. Chocolate Orange segments In a saucepan, bring some water to the boil and then reduce to a simmer. Hold the bowl of chocolate just over the simmering water and stir the chocolate once it has started to melt. Once melted add the cubes of butter and when all has melted and blended move the mixture away from the pan of water and set aside to cool for a few minutes. While it's cooling, mix the separated egg yolks with the caster sugar. And then add the yolks to the chocolate and butter. Don't add them if the mixture is too hot as you don't want scrambled egg in your chocolate mousse! In a separate bowl, whisk the egg whites until they are thick and when you remove the whisk from the mixture it shouldn't drip. Fold the whisked egg whites into the chocolate mixture and stir until all is mixed together. Spoon or pour your mixture into small bowls, glasses or espresso cups. Place the individual mousses in the fridge to set. Allow at least 3 hours for the mousse to set properly.