Chocolate Mousse Recipe – With Orange

Now this is something special! Chocolate Mousse Recipe, but with one small delicious add-on feature. An Orange!


Candied Orange Zest:
2 oranges
2/3 cup plus 1/2 cup sugar, divided
1/2 cup water

Chocolate Mousse:
6 bars (1.5 ounces each) Godiva Dark Chocolate, chopped 3 large egg yolks, at room temperature
3 tablespoons orange-flavored liqueur
3 tablespoons granulated sugar, reserved from the candied orange zest
1/4 cup candied orange zest (see above)
2 cups heavy cream
1 tablespoon orange flower water (optional)
1 tablespoon orange-flavored liqueur
1 tablespoon granulated sugar, reserved from candied orange zest

1 cup heavy cream
3 tablespoons reserved sugar syrup
Remaining orange zest
Godiva chocolate curls

Prepare the candied orange zest:

With a sharp knife or peeler, remove the orange peel from oranges, leaving the white pith. Place peel in small saucepan and cover with cold water. Bring the water to a boil, then turn down the heat and simmer for 30 minutes. Refresh under cold water, drain and place back in the pan. Cover with water again and cook until tender, about 15 minutes. Refresh in cold water. Chop the zest into 1/4-inch pieces.

Place 2/3 cup of the sugar and water in small saucepan. Bring to a boil and cook until the sugar dissolves. Add orange zest and simmer for 30 minutes over medium-low heat. Turn off the heat and let cool completely. Drain zest completely, reserving 3 tablespoons of the sugar syrup for the whipped cream garnish. Place the remaining 1/2 cup of sugar on a baking sheet that has been covered with foil. Toss orange zest in sugar to coat. Sift excess sugar from the zest (reserving 4 tablespoons of sugar for mousse) and store the zest in an airtight container.

Make the chocolate mousse:

Place chocolate in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Place egg yolks, orange-flavored liqueur and 3 tablespoons sugar in double-boiler top. Whisk constantly over simmering water until the temperature reaches 140°F. Immediately remove from the heat and whisk the yolk mixture into melted chocolate. With a hand-held electric mixer, beat chocolate mixture until smooth and creamy. Stir in the candied orange zest.

Place heavy cream, orange flower water, orange-flavored liqueur, and 1 tablespoon sugar into mixing bowl. Beat on high speed until soft peaks form, using electric mixer at high speed. Using a whisk, mix one-fourth of the whipped cream into the chocolate mixture until smooth. (The mixture may be stiff.) Continue to fold in the remaining whipped cream just until blended. Spoon the chocolate mousse into a pretty 1 1/2-quart bowl or individual glasses.

Garnish the orange chocolate mousse:
Place 1 cup of heavy cream and 3 tablespoons of the leftover sugar syrup (from the zest) in mixing bowl. Beat until firm peaks form, using electric mixer at high speed. Place whipped cream into a large pastry bag fitted with a star tip. Pipe whipped cream around top of chocolate mousse or for individual servings, pipe a rosette on top. Sprinkle with remaining candied orange zest and chocolate curls, if desired.

(This one was found on Godiva web site)
Fine Chocolates: Great Experience – The Book!

Published in: on August 20, 2007 at 9:14 pm  Comments (1)  

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One CommentLeave a comment

  1. I would like to see a continuation of the topic

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