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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. If you need a delicious and easy dessert with orange to serve on top of a delicious meal, then you should try this one. So it’s the world’s best orange mousse with chocolate on top and a lovely mild orange flavor. Ingredient notes Don't get me wrong, the chocolate is the star, but you get a hint of orange in every spoonful. The orange flavor actually comes from both Grand Marnier and orange zest. Medium Oranges: These add a fresh, citrusy flavor and form the beautiful top decoration when the cake is unmolded.

For the glaçage, put the cream, sugar and liquid glucose in a heavy-based saucepan and bring to the boil. In a mixing bowl, gradually add the hot cream mixture to the finely chopped chocolate, mixing continuously to form an emulsion. When the glaçage is smooth and glossy, use immediately. This recipe comes from my collection of Cakes and Entremets where you can find an abundance of no bake recipes, like this Chocolate Biscuit Cake, or Philadelphia No Bake Cheesecake. It was also featured in this collection of 10 Delicious New Year's Cake Ideas. Jump to:You can use any flavour chocolate you want instead – you don’t even have to use Terry’s Chocolate Orange.. you could use the Lindt version instead. Or, you can use Dark Chocolate in this recipe instead of Milk, but I wouldn’t advise using White as it would be far too sweet! Gelatine – Buy gelatine sheets. It’s not as hard to work with as many people think. The important thing is to soak it in cold water before you need it. Then twist the gelatine and melt it in the hot orange juice. How to make orange mousse? I grew up eating Terry’s Chocolate Oranges so orange and chocolate has a special place in my heart. Speaking of chocolate… I’ve been on a bit of a chocolate craze lately. If you’re obsessed like me then you can find all my chocolate recipes here! In a food processor, add all the ingredients except for the chocolate (silken tofu, orange juice, orange extract, vanilla extract, maple syrup). Blitz until smooth. You can also use a blender/smoothie maker for this step! Don’t be shy with the mixing at this stage. I have found the longer I mix it the more bubbles I get into the mousse.

Step 18 Carefully take the cake out of the loose bottom cake tin and pour the ganache layer on top of the cake.

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This chocolate orange mousse might sound complicated on paper, but couldn't be easier to make and is tasty to boot! Jump to:

It's chocolate time!!! This dark chocolate orange mousse is velvety smooth, with a hint of orange for all you Jaffa lovers out there. A really simple recipe, easy to double and no need to melt the chocolate over simmering water. Honestly, I can’t think of an easier please-them-all dessert option for our household. Anything that starts with real heavy cream and Florida OJ is bound to be a hit, here. Creamy Orange Mousse is the answer to “What’s for dessert?” on any hot day, whether it’s an average day or a special occasion. Fluffy, cold, lightly vanilla scented Creamy Orange Mousse is a dream dessert for me. It doesn’t hurt that it’s easy enough for the kids to make if they decide they crave it, and they often do. Oranges – For this recipe, choose some juicy organic oranges. You also need the peel, so make sure they are organic. If you have oranges that are slightly acidic in taste, then they are perfect for the mousse, as it can use a little acidity. If your oranges are very sweet, you may want to add a little lemon juice.

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Creamy, festive and bursting with orange flavor, this simple orange mousse recipe can be made entirely ahead of time. When you are ready to enjoy, there's nothing for you to do other than add a dollop of whipped cream and a little orange zest or chocolate shavings for garnish. Dessert is served! Sometimes if you overbake or overmix the chocolate cake it will shrink slightly in the cake tin when you take it out of the oven. This is an issue because when you pour the mousse into the cake tin it might leak into the gap around the cake. There are three solutions for this: Step 12 Mousse layer: In a food processor, add all the ingredients except for the chocolate (silken tofu, orange juice, orange extract, vanilla extract, maple syrup). Blitz until smooth.

The children here love orange mousse. It’s just something that falls to their liking. They also love oranges, so along with the sweet creamy fromage and then just with a little whipped cream and chocolate on top then they are very happy. Step 6 Add the remaining wet ingredients (orange juice, vegetable oil, and orange/vanilla extract) to the buttermilk. Zest one of the oranges (a microplane is the best tool for this) and set the zest aside. Cut a strip or two of zest from one of the other oranges using a vegetable peeler to use for garnish if you wish and set that aside as well.

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My recipe has specified soy milk/cream but you can substitute almost any liquid here for a different flavour ganache. Here are some examples: coconut cream, Elmlea plant cream, almond milk or even water!