Scottish Chocolate And Orange Mousse With Whiskey Recipes

SCOTTISH CHOCOLATE AND ORANGE MOUSSE WITH WHISKEY

Make and share this Scottish Chocolate and Orange Mousse With Whiskey recipe from Food.com.

Provided by Artandkitchen

Categories Dessert

Time 35m

Yield 4-8 portions (quantity depends form the size)

Number Of Ingredients 9

Scottish Chocolate and Orange Mousse With Whiskey image

Steps:

Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
Remove from the heat and allow cooling slightly.
Beat egg whites to hard peaks.
Beat the yolks with the finely grated orange rind.
Add egg yolk mixture into the cooled chocolate cream, stir.
Fold in the whisked egg whites.
Spoon the mixture into six individual cups or glasses.
Chill in the fridge for at least three hours.
Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
Spoon cream over the mosse, top with orange zest strips and serve immediately.

Ingredients

8 ounces chocolate, coarsely grated
3 very fresh eggs, separated into whites and yolks
2 tablespoons Scotch whisky
2 tablespoons heavy cream (whipping cream)
1 orange, finely grated rind only
3/4 cup heavy cream (whipping cream)
2 tablespoons Scotch whisky
1/2 teaspoon powdered sugar
1/2 orange, zest use the vegetable peeler and cut into thin strips

CHOCOLATE ORANGE MOUSSE

Provided by Ina Garten

Categories dessert

Time 20h35m

Yield 6 to 8 servings

Number Of Ingredients 16

Chocolate Orange Mousse image

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!

Ingredients

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

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CHOCOLATE MOUSSE WITH ORANGE AND WHISKEY - THE DAILY MEAL

Web Dec 24, 2013 Preheat the oven to 190°C / gas 5. Whisk the eggs with the sugar in a double boiler, or a bowl over a pan of simmering water, until stiff, pale and tepid. Take off …
From thedailymeal.com
2.5/5 (8)
Estimated Reading Time 2 mins

Start by making an Italian meringue. Whisk the egg whites until stiff. Dissolves the sugar into 125 ml of water and bring to the boil. Skim and continue to cook until it reaches 120°C. Gently pour the sugar mixture onto the whisked egg whites, while continuing to whisk – this is better done with a machine. Keep on whisking until the mixture is cool and very smooth. Beat the butter, egg yolks and cocoa powder until light, then mix in the orange peel, whisky and melted chocolate. Finally, fold in the Italian meringue. Poor this onto the chocolate genoise that has been soaked in the liquid from the orange garnish (see below). Smooth the surface and refrigerate for at least 2hours before glazing, or freeze for an hour. Remove the ring from the mousse and pour over the glaze to cover completely.
Preheat the oven to 190°C / gas 5. Whisk the eggs with the sugar in a double boiler, or a bowl over a pan of simmering water, until stiff, pale and tepid. Take off the heat then fold in the melted butter, sifted flour and cocoa powder. Butter a 22cm round tin. Pour the mixture and bake for 18 minutes or until a knife comes out clean. Take out of the tin and leave to cool on a wire rack. When cool, trim the cake and cut in half through the middle. Freeze the other half for another time.
Mix the cream, Glucose, oil and water in a pan and bring to boil. Whisk in the chocolate and bring back to boil.
GarnishDouse the orange segments with Drambuie and leave to marinate in the fridge for at leasdt 2 hours. Serve with the mousse. You can also decorate with orange crisps. Slice an orange as thinly as possible. Dust the slices with icing sugar, place between two sheets of baking parchment and put in a cool oven, 100°C / below gas 1, to dry.

Scottish Chocolate And Orange Mousse With Whiskey Recipes

SCOTTISH CHOCOLATE AND ORANGE MOUSSE WITH WHISKEY

Make and share this Scottish Chocolate and Orange Mousse With Whiskey recipe from Food.com.

CHOCOLATE ORANGE MOUSSE

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