Bittersweet Chocolate Mousse A Lorange Food

BITTERSWEET CHOCOLATE MOUSSE

Steps:

• Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
• In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
• Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

BITTERSWEET CHOCOLATE MOUSSE

Steps:

• Whisk milk, egg yolks, and 2 tablespoons sugar in heavy small suacepan to blend. Place over medium-low heat and stir until mixture thickens enough to coat spoon, about 7 minutes (do not boil). Remove from heat. Immediately add chocolate and whisk until smooth. Whisk in vanilla. Transfer mixture to medium bowl; cool to lukewarm, stirring occasionally, about 10 minutes. Beat egg whites and salt in large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold whites into cooled chocolate mixture in 3 additions. Divide mousse among 6 goblets or transfer to serving bowl. Refrigerate until cold and set, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Top mousse with whipped cream and chocolate shavings, if desired.

MOUSSE AU CHOCOLAT A L'ORANGE

Steps:

• In a double boiler, melt the chopped chocolate with 3/4 cup water.
• Remove from the heat and whisk the chocolate until smooth.
• Add the orange zest and let cool to room temperature.
• Beat the egg yolks again lightly with a whisk and add them, a little at a time, to the cooled chocolate, mixing thoroughly after each addition.
• Beat the whites until firm peaks form.
• Vigorously beat a large dollop of the whites into the chocolate mixture, then beat in the nuts and grated chocolate.
• Gently fold the remaining whites into the mixture.
• Carefully spoon the mousse into tall dessert glasses and refrigerate for at least an hour.
• Serve with unsweetened whipped cream.

FROZEN CHOCOLATE MOUSSE WITH ORANGE LIQUEUR

Steps:

• Make the mousse: Line a 7- to 8-inch bowl with plastic wrap, leaving a 2-inch overhang. Beat 1 cup heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use. Clean and dry the beaters.
• Put the chocolate in a large heatproof bowl. Heat the remaining 1 cup heavy cream in a small saucepan over medium heat until hot but not boiling, then pour over the chocolate and stir until melted. Set aside.
• Bring 1 1/2 inches of water to a boil in a wide pot; reduce the heat to maintain a gentle simmer. Whisk the egg yolks, 1/2 cup orange liqueur and 1 tablespoon granulated sugar in a medium metal bowl. Set the bowl over the pot of simmering water (do not let the bowl touch the water). Continue whisking, frequently scraping down the sides of the bowl with the whisk, until the mixture is thick, has almost doubled in volume and leaves a trail when you lift the whisk, about 5 minutes. Remove the bowl from the pot. (If the yolk mixture thickens too quickly or starts to scramble, remove the bowl from the pot and let cool slightly, whisking, then return to the pot.)
• Put the egg whites and the remaining 3/4 cup granulated sugar in a large metal bowl and set it over the simmering water. Beat on medium speed with a hand mixer until fluffy and shiny, about 3 minutes. Remove the bowl from the pot and continue beating until stiff peaks form, about 4 more minutes.
• Using a rubber spatula, fold the egg yolk mixture into the melted chocolate mixture until combined, then fold in the beaten egg whites until combined with some white streaks. (Do not overmix.) Gently fold in the whipped cream until no streaks remain. Fold in the remaining 1 tablespoon orange liqueur. Scrape the mixture into the plastic wrap¿lined bowl. Cover with plastic wrap and freeze at least 6 hours and up to 2 days.
• Make the chocolate shell: Combine the chocolate and coconut oil in a medium microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Remove the mousse from the freezer and uncover. Invert onto a platter and gently remove the plastic wrap. Pour the chocolate shell over the mousse and spread with the back of a spoon or a pastry brush to make a thin layer. Return to the freezer until the chocolate hardens, at least 10 minutes. Dust with confectioners' sugar right before serving.

BITTERSWEET CHOCOLATE MOUSSE A L'ORANGE

Steps:

• Combine the first 7 ingredients in a blender or food processor; process mixture until smooth.
• Place chopped chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until almost melted; stir until smooth. Add chocolate to tofu mixture; process until smooth.
• Divide orange sections evenly among 6 bowls or parfait glasses; top each serving with 1/2 cup mousse. Cover and chill at least 1 hour.

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 MOUSSE

Steps:

• In a bowl, whip the heavy cream to soft peaks--not too stiff.
• In a large bowl, using a hand-held mixer, whisk the eggs until thick, about 2 minutes
• Combine the sugar and water and bring to a boil for 1 minute. Pour the sugar mixture over the yolks, and beat mixture again.
• In a bowl set over a saucepan of simmering water (the water should not touch to bottom of the bowl), melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat and let cool until just warm.
• Fold in the egg mixture and whipped cream into the chocolate mixture until just combined. Refrigerate the chocolate mousse until set, about 2 hours.
• To serve: Set an ice cream scoop in a bowl of hot tap water for a few minutes.
• Lay a stencil cut from a piece of parchment paper (heart, snowflake, Easter egg, or Santa's boot), on a plate and sprinkle cocoa powder over the top. Remove the stencil and repeat on the remaining plates.
• Using the hot ice cream scoop, smoothly scoop the chocolate mousse and center a scoop on each plate. Decorate each plate with orange segments and mint.

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!

TURKEY A L'ORANGE

Steps:

• From 1 or 2 oranges, squeeze 1/3 cup of juice. Cut remaining orange into 1/4" thick slices (this is optional). In a small bowl, combine orange juice, broth, brandy, marmalade and cornstarch. Stir until blended, set aside.
• In a non-stick skillet, heat oil over medium heat until hot. Add turkey cutlets, sprinkle with salt and pepper (I use Nature's Seasoning, personsal preference).
• Cook cutlets, 5-8 minutes on each side or until lightly browned on the outside and no longer pink on the inside. Transfer to a platter and keep warm.
• Add orange slices to skillet, cook 2 minutes. Transfer orange slices to platter with chicken (again orangel slices are optional).
• Stir juice mix to blend and add to skillet. Heat to boil, and boil for 1 minute, Add cutlets and orange slices back into pan. Keep warm until ready to servce.

CHICKEN L'ORANGE

Steps:

• Saute chicken in butter 8 to 10 minutes.
• Remove; set aside.
• Mix cornstarch and juice.
• Stir in 57 sauce and marmalade.
• Pour into skillet.
• Cook on low heat until thickened.
• Put chicken in sauce.
• Heat; serve on top of rice sprinkled with almonds and orange zest.

SCOTTISH CHOCOLATE AND ORANGE MOUSSE WITH WHISKEY

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.