Best 6 Chocolate Orange Flavored Mousse Recipes

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.

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!

ORANGE SCENTED CHOCOLATE MOUSSE

Steps:

• Chop the chocolate into small pieces and place in the top of a double boiler or microwave proof bowl with the water and salt.
• Heat until the chocolate is melted in the double boiler or microwave.
• Let cool for 2 minutes.
• Rapidly beat the egg yolks into the chocolate mixture one at a time.
• Beat in the extract, zest, and liqueur.
• In a clean bowl with clean beaters whip the egg whites until soft peaks form.
• Gently but thoroughly fold in the chocolate mixture.
• Pour into a large serving dish or individual bowls or glasses.
• Refrigerate overnight.
• Garnish with the chocolate curls and orange rind twists before serving.

DREAMY ORANGE MOUSSE

Steps:

• In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
• Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.
• When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve.

GRAND MARNIER CHOCOLATE MOUSSE

Steps:

• Slice top third of oranges off and discard.
• Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp.
• Set orange shells aside.
• Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water.
• Stir until smooth.
• Remove from over water and stir in egg yolks, one yolk at a time.
• Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl.
• Gradually add sugar and beat until stiff but not dry.
• Fold 1/4 of whites into chocolate mixture.
• Fold in remaining whites.
• Beat cream until stiff peaks form;fold into chocolate mixture, blending well.
• Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls").
• Refrigerate until firm.
• Garnish with candied orange peel and serve.

CHOCOLATE ORANGE FLAVORED MOUSSE

Steps:

• In a small saucepan over low heat, melt chocolate with water, stirring until smooth. Remove from heat, stir in orange zest, and let cool.
• Beat egg whites until stiff. Beat egg yolks into cooled chocolate. Beat a small amount of whites into chocolate with almonds. Fold in remaining egg whites. Chill in individual serving dishes 8 hours or overnight before serving.