Scottish Chocolate And Orange Mousse With Whiskey Food

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.

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.

ORANGE MOUSSE

Steps:

• In a large saucepan heat milk over medium heat until bubbles form around the edge of the pan (do not boil). Add butter,allow it to melt.
• Meanwhile in a bowl using an electric mixer at high speed beat eggs, egg whites, sugar & cornstarch until very light and fluffy, about 3 minutes. Mix in orange juice and orange peel.
• Beat in 1 cup of the hot milk into the egg mixture.
• Slowly whisk the egg mixture into the hot milk.
• Bring mousse to a boil whisking the entire time until the mixture is thick, about 2 minutes. Remove from heat and stir in the vanilla.
• Pour mousse into a bowl, cover and put in fridge until cold, about 2 hours.
• Fold in whipped topping, place in serving dishes (a large wine glass looks great) garnish with an orange and serve or you may cover and put in fridge until you are ready to serve, garnish just before serving.

CHOCOLATE, ORANGE AND WHISKEY MOUSSE

Steps:

• Place the broken chocolate, whisky and cream in a heatproof bowl and sit in a pan of simmering hot water, stirring until melted.
• Important - don't allow the mixture to boil. Remove from the heat and allow to cool but remain melted.
• Whisk the egg whites until they are stiff. Beat the yolks with the finely grated orange rind.
• Stir the egg yolk mixture into the cooled chocolate cream. Then fold in the whisked egg whites.
• Spoon the mixture into six individual dishes/glasses and chill in the fridge for at least three hours.
• Just before serving, whip the cream for the topping with the whisky and sugar.
• Decorate the mousse with the cream and the orange rind.

CHOCOLATE ORANGE MOUSSE

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.

ORANGE CHOCOLATE MOUSSE

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.