ORANGE CREAM CHOCOLATE RECIPE RECIPES

Name: Chocolate Orange Mousse
Prep time: 35 min
Total time: 3 h 55 min
Yield: 6 to 8 servings
Cuisine: european
Ingredients: 6 ounces good semisweet chocolate, chopped; 2 ounces good bittersweet chocolate, chopped; 1/4 cup orange liqueur (recommended: Grand Marnier); 1/4 cup water; 1 teaspoon pure vanilla extract; 1 teaspoon grated orange zest; 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 8 extra-large eggs, at room temperature, separated; 1/2 cup plus 2 tablespoons sugar; Pinch kosher salt; 1/2 cup cold heavy cream; Whipped Cream, recipe follows, for decoration; Mandarin oranges, drained, for decoration; 2 cups (1 pint) cold heavy cream; 2 tablespoons sugar; Dash pure vanilla extract

CHOCOLATE ORANGE MOUSSE RECIPE | INA GARTEN | FOOD NET…

Chocolate Orange Mousse Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories dessert

Total Time 235 minutes

Prep Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

6 ounces good semisweet chocolate, chopped
2 ounces good bittersweet chocolate, chopped
1/4 cup orange liqueur (recommended: Grand Marnier)
1/4 cup water
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
8 extra-large eggs, at room temperature, separated
1/2 cup plus 2 tablespoons sugar
Pinch kosher salt
1/2 cup cold heavy cream
Whipped Cream, recipe follows, for decoration
Mandarin oranges, drained, for decoration
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
Dash pure vanilla extract

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!

Nutrition Facts : Calories 0 calorie

DARK CHOCOLATE & ORANGE CAKE RECIPE - BBC GOOD FOOD

Dark chocolate & orange cake recipe - BBC Good Food image

A dense, dark and devilishly delicious cake, this will be gone before you know it

Provided by Good Food team

Categories Afternoon tea, Buffet, Dessert, Treat

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 1 hours 30 minutes

Yield Cuts into 10 slices

Number Of Ingredients 12

Ingredients

1 Seville orange
a little melted butter , for greasing
100g plain chocolate , broken into pieces
3 eggs
280g caster sugar
240ml sunflower oil
25g cocoa powder
250g plain flour
1½ tsp baking powder
orange candied peel , to decorate
200g plain chocolate , broken into pieces
225ml double cream

Steps:

Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

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