RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 638
| View Recipe |
|
|
| Recipe Name: |
Chocolate-Orange Mousse |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
Dairy |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
Copper mixing bowl |
| Suggested Sides: |
|
| Comments: |
This has been Lindy's preferred Birthday dessert for over 10 years!
|
|
Ingredients:
6 Ounce(wt)s chocolate, baking, semi-sweet chopped
|
Directions:
Peel the orange into paper thin strips and chop the peel (reserve only 1 tablespoon of the zest). Juice the orange and strain the juice and reserve 3 tablespoons. Cut the butter into small pieces and soften at room temperature. Chill the cream and whip until soft peaks form.
Combine the egg yolks and the sugar and beat with a whisk or mixer in a stainless-steel bowl until they ribbon. Stir in the orange zest. Place the bowl in a skillet filled with enough hot water to come to 2 inches up the sides of the bowl. Place skillet over low heat so the water simmers (DO NOT let it boil). Resume beating the egg mixture until it foams thickly and is too hot to touch, about 3 to 4 minutes). Remove the bowl from the heat and place into a larger bowl filled with crushed ice and water. Beat for 3 to 4 minutes longer, until the mixture is cold, thick and creamy.
Stirring constantly with a wooden spoon, melt the chocolate in a small saucepan over low heat. Be careful not to scorch the chocolate. Remove the pan from the heat and whisk in the Grand Marnier and orange juice, 1 tablespoon at a time. Then beat in the butter. When the mixture is smooth and glossy, stir it into the cold egg mixture. Beat the whites with a clean whisk in a copper bowl. Beat until foamy and soft peaks form. DO NOT beat too stiffly. Fold in about ½ cup of whites into mousse, then pour it over the remaining whites and gently, but thoroughly fold the two together. Pour mousse into a 1 quart soufflé dish or individual serving sihes and cover with plastic wrap. Refrigerate for at least 6 hours. Serve topped with whipped cream. |
|
|
|
| Nutrition per Serving: |
| Calories: |
594 |
Total Carbs: |
27.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
216.2 |
Fat: |
54.3 |
Protein: |
7.15 |
| Fiber: |
7.35 |
Sodium: |
236.50 |
|
|
|
