Mousse Au Chocolat A Lorange Food

MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• Melt the chocolate over hot, but not boiling, water or place in a very low oven (180-degree).
• Mix the sugar with 1/4 cup of water in a saucepan and bring to a boil.
• Boil 3 to 4 minutes.
• Meanwhile, place the 4 egg yolks in the bowl of an electric mixer.
• Gradually add the sugar syrup, beating constantly.
• Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy.
• Add the coffee concentrate, Grand Marnier, and softened butter and beat tboroughly.
• Stir in the melted chocolate.
• Beat the egg whites with a rotary or electric beater until stiff and shiny.
• As soon as they are ready, add to the chocolate mixture and beat in with a wire whisk.
• Finally, fold in the whipped cream.
• Pour into a large serving bowl and refrigerate until serving time.

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.

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.

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.

LA MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE)

Steps:

• Chill all mixing bowls and utensils before making the mousse to help it set up.
• Place semi-sweet chocolate chips, butter, espresso, and orange juice in a double broiler and melt on low heat; stirring constantly until melted. Set chocolate mixture in fridge to cool.
• Blend eggs and egg yolks with sugar at medium speed for approx 2 minutes or until thickened. Add to chocolate mixture.
• Whip together whipping cream and vanilla until soft peaks form. Fold into the chocolate mixture and blend for 2-3 minutes. Return to fridge.
• Beat egg whites until soft peaks form.
• Pour chocolate mixture into a chilled large bowl and fold in beaten egg whites. Chill for 3-4 hours before serving.

MOUSSE AU CHOCOLAT

Steps:

• Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt in a bowl placed over a pan of simmering water. Take the pan off the heat but keep the bowl over the hot water and stir in the brandy. Don't worry if the mixture thickens - it will smooth out again later.
• Whisk the egg whites in a large bowl until they're standing in stiff peaks. Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Now fold in the whipped cream, then twothirds of the grated chocolate.
• Spoon the chocolate mixture into six demitasse cups (or you could use espresso cups or small teacups) and chill in the fridge for at least 2 hours, or overnight if this is more convenient. Sprinkle with the remaining grated chocolate, then dust with icing sugar. Serve the cups on saucers with some crisp biscuits tucked alongside.

PEAS A L'ORANGE

Steps:

• Combine water and salt in a medium saucepan. Bring to a full boil. Add peas. Return to a boil. Reduce heat to a simmer. Cover and cook 1 minute.
• Drain peas in a colander.
• Combine remaining ingredients in saucepan. Warm over low heat. Stir in drained peas.
• Cover and keep warm over very low heat 2 minutes to blend flavors.

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.