Recipes: Chocolate mousse with orange sauce.

25 03 2009

Today I bring you a recipe of Chocolate mousse with Orange sauce that I made for a party 3 weeks ago. I think it came out really good, though I could never get a second opinion because I got sick and couldn’t go tot he party. So if you test it, please let me know what you think!

For the mousse you will need:

-4 1/2 ounces of semi-sweet chopped chocolate (I used morsels)

-2 tablespoons of espresso (I used granulated instant coffee)

-2 tablespoons of Brandy (believe me, it enhances the chocolate flavor!)

-2 tablespoons of butter, diced

-1 cup of cold heavy cream

-3 egg yolks

-6 egg whites (if you want the mousse darker you can use 3 whites)

-1 tablespoon of sugar

Mousse is not as difficult as some people say, it really only takes patience. And you really don’t need to cheat with gelatin!

Whip the cream and refrigerate.

In a bowl place the chocolate, butter and espresso. Heat it in a bowl on water or in the microwave, and mix until the mix is smooth. Add the brandy and let cool down until it is lukewarm. It is very important that you don’t mix the rest of the ingredients when the chocolate is still hot or when it is too cold.

While you wait, beat the egg whites, sprinkle some sugar, and keep beating until they are firm.

When the chocolate is lukewarm, add the yolks, mix. Add 1/3 of the whipped cream, mix, fold in 1/2 of the whites. Mix with wrapping movements so the bubbles of air will not pop. Add the remaining whites and then the remaining cream.

Refrigerate for at least 3 hours before serving.

For the Orange sauce you will need:

-1/2 liter (500 ml) orange juice (I cheated and used half just squeezed, half from the supermarket)

– 500 gr sugar (roughly 2 cups)

– Zest of 1/2 an orange.

This one is easy. Put all ingredients in a pot, and warm up until the mixture starts boiling, then lower down the temperature and simmer until you obtain a bright orange thick sauce.

Serve the mousse with orange slices and the orange sauce.https://sensiblygreen.files.wordpress.com/2011/08/800px-canelle_cinnamomum_verum_luc_viatour_crop1.jpg"><img class="size-medium wp-image-148" title="800px-Canelle_Cinnamomum_verum_Luc_Viatour_crop1" src="https://sensiblygreen.files.wordpress.com/2011/08/800px-canelle_cinnamomum_verum_luc_viatour_crop1.jpg?w=300&quot; alt="" width="300" height="177" /></a>[/caption]</p> <p>So when my husband was repeating daily that the ants were a real problem I suggested to check natural pest control alternatives. I knew that my friend <a href="http://celticwren.deviantart.com/">Jenny Heidewald</a> have had some success using cloves, and I am a fan of spices and using their many properties. He headed over to the trusty internet and found out that cinnamon can be used to keep ants away. I asked sadly “Will it kill them?” And I got <em>The Look</em>… So, cinnamon it was! The next few minutes were spent adorning the kitchen floors with ground cinnamon where they meet the walls and where the ants were seen emerging. Also the cat bowls got fringed… the next day he headed over to the store to buy a cheaper brand of cinnamon.</p> <p>How did it work? Well, ants seem to dislike cinnamon and stayed away for about two or three days, then they found a way around to the cat food. So again he sprinkled the area, making sure to add a very thick layer of it!</p> <p>In a few days, though, the ants had put the work into removing the cinnamon and making a little trail to go between two newly formed mountains :/ plus our other cat, Sebastian, started to show signs of GI problems. We cleaned up</p> <p>[caption id="attachment_149" align="alignright" width="300" caption="Yeah, ants hate cinnamon so much that they shove it aside making a little valley to keep working."]<a href="https://sensiblygreen.files.wordpress.com/2011/08/canela.jpg"><img class="size-medium wp-image-149" title="canela" src="https://sensiblygreen.files.wordpress.com/2011/08/canela.jpg?w=300&quot; alt="" width="300" height="276" /></a>[/caption]</p> <p>the kitchen floor and Greg drove to the store to get a less natural but not too chemical pest repellent, one that has done the work for us of finding the right herbs to use. We are in the process of testing it now. Sebastian is doing much better now.</p> <p>Have you tried a natural pest control method? Has it worked? I am really wanting to hear success stories of non aggressive methods that are useful for apartments.</p> " data-medium-file="" data-large-file="" class="alignleft size-medium wp-image-147" title="mouse-choc21" src="https://faerywitch.files.wordpress.com/2009/03/mouse-choc21.jpg?w=300" alt="mouse-choc21" width="300" height="262" />

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Hoy les traigo una receta de Mousse de chocolate con Salsa de naranjas qe hice para una fiesta 3 semanas atrás. Yo creo que salió muy bien, pero no tengo una segunda opinión porque me enfermé y no pude ir a las fiesta. Así que si lo prueban, por favor avísenme cómo salió!

Para la Mousse se necesitan:

-120 gr de chocolate semiamargo en pedazos chicos

-2 cucharadas de café espresso (yo usé café instantáneo granulado)

-2 cucharadas de brandy (acentúa el sabor del chocolate)

-2 cucharadas de manteca, en dados

-1 taza de crema

-3 yemas

-6 claras (si se quiere el mousse más obscuro se pueden usar 3)

-1 cucharada de azúcar.

Hacer mousse no es tan difícil como alguna gente dice, solamente lleva paciencia. Y realmente no hay necesidad de hacer trampa usando gelatina!

Se bate la crema y se refrigera.

En un bowl se pone el chocolate, la manteca y el espresso. Se calienta a baño maría o en el microondas hasta que se derrita el chocolate, luego se mezcla hasta que se logra una textura homogénea. Agregar el brandy y dejar enfríar hasta que este tibio al tacto. Es muy importante que no se mezclen el resto de los ingredientes cuando el chocolate todavía esté muy claiente o cuando ya está muy frío.

Mientras se espera, se baten las claras, se espolvorea el azúcar, y se bate hasta punto nieve.

Cuando el chocolate esté tibio, incorporar las yemas. Luego agregar 1-3 de la crema, mezclar, envolver 1-2 de las claras lentamente para que las burbujas de aire no exploten. Agregar el resto de las claras y luego el resto de la crema.

Refrigerar por al menos 3 horas antes de serivir.

Para la salsa de naranjas se necesitan:

-1-2 litro de jugo de naranja (yo hice rampa y usé la mitad exprimido, la mitad de cartón)

-500 gr de azúcar

-Cascaritas de media naranja (sin la parte blanca)

Esto es fácil. Se ponen todos los ingredientes en una cacerola y se calienta a hervor lento hasta que se obtiene una salsa naranja brillante y densa.

Se sirve la mousse con rebanadas de naranja y la salsa de naranja.

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One response

28 03 2009
Valerie

Wow, what a great recipe. I am going to make this tomorrow, my mouth is drooling already!

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