Chocolate Orange Mousse Recipes

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.

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.

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.

Steps:

• In a medium mixing bowl, beat together cream and pudding mix until soft peaks form.
• Add the orange liqueur and pudding cup and beat until stiff. Transfer to large resealable bag. Snip off 1 of the bottom corners and pipe into wine glasses or martini glasses.
• Serve garnished with fresh raspberries or strawberries and Heart Shaped Chocolate Garnish, if desired.
• Cover a baking sheet with parchment paper. Place in freezer for at least 30 minutes to chill. Holding heart shaped cookie cutter down, pour a very thin layer of Chocolate Shell ice cream topping into form. Hold for 5 seconds to set. Working quickly, repeat to make as many hearts as desired. Place in freezer until ready to serve.

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.

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.

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.

Steps:

• In a medium bowl with electric mixer on high speed, beat cream to stiff peaks; set aside.
• In another bowl, beat cream cheese and sugar together on medium speed until smooth.
• With the mixer on low speed, beat in cocoa powder and orange zest.
• Gently beat in half the whipped cream.
• Remove mixer and fold in remaining whipped cream by hand.
• Pour into 6 dessert dishes and serve or refrigerate.

Steps:

• Finely grate all the zest off the oranges using a cheese or other fine grater, and avoiding the white pith.
• Place the brown sugar in a small bowl, and stir in the grated zest. Set aside.
• Open a tin of coconut milk into a mixing bowl and whisk until smooth. Measure off 10 fluid oz. in a measuring cup, then empty into a small saucepan and bring to just under boiling point. Remove from heat.
• Stir the sugar, zest and coconut essence into the hot milk, stirring well until the sugar has dissolved.
• Separate the eggs, putting the egg whites in a large enough bowl for whipping them later.
• Put the egg yolks in the top of a double boiler OR in a heatproof mixing bowl (such as stainless steel).
• Beat the egg yolks until pale and frothy, then beat in the sugar-coconut-zest mixture gradually, combining everything thoroughly.
• Melt the chocolate in a bowl in a microwave at low heat (consult your microwave manual if uncertain). Otherwise, melt a small knob of butter in a pot, then add the broken-up chocolate chunks, and stir until melted, over low heat. Don't use water as the chocolate might seize. Remove from hob.
• Add hot water from an electric kettle to bottom part of double boiler and put in the top part with the coconut milk mixture.
• If using a heatproof mixing bowl, set this mixture over a pot of hot water. Put over fairly low heat.
• Heat the mixture to under simmering point, stirring all the while with a whisk, for 5 - 6 minutes. Test with the back of a spoon: the mixture is ready when it coats the back of a spoon. Don't let mixture boil, as the egg yolks will cook!
• Remove the whole shebang from the heat, and gradually whisk in the melted chocolate. Stir in the Grand Marnier.
• Now lift the bowl or pot from the hot water, and set aside to cool completely.
• When cool, add the pinch of salt to the egg whites, and beat until they form stiff peaks.
• Carefully fold egg whites into the chocolate-coconut-orange mixture. (You will probably have to pour the cooled mixture in another, larger bowl to do this).
• Spoon the mousse into a glass serving dish (or use individual glasses) and chill at least 2 hours before serving.
• (Optional: to serve, toast unsweetened dessicated coconut in a pan until golden, and sprinkle over the mousse).