smilingfork: A new recipe format has been used to test our new upcoming website. We’re sorry if it’s difficult to read, we’re working on new things and sometimes we make mistakes. Reblogging this post may also result in problems, but please try it and if you come across any problems please email mail@smilingfork.com. - Smiling Fork. Orange-Chocolate Mousse Cups Difficulty: ★★★★☆ (hard) Yield: 12 Healthiness: 16% Ingredients: 5 egg yolks 1 cup sugar 1/8 cup no alcohol vanilla extract 11 ounces semi-sweet chocolate 1/4 cup coffee 1 cup unsalted butter, melted to room temperature 1/2 teaspoon ground orange peel 5 egg whites 1/2 teaspoon salt 1 tablespoon sugar 32 pieces dark or milk chocolate dessert cups 12 milk or dark chocolate tart cups Equipment: 2 large stainless steel bowls 1 large bowl (for cold water) 1 large pot (for boiling hot water) stand mixer with whisk attachment Directions In a stainless steel bowl, beat the egg yolks and sugar until well-blended and creamy. Beat in the vanilla extract. Prepare a bowl of cold water and another for hot (boiling) water. Place the egg yolks/sugar mixture (still in the stainless steel bowl) over the pot of boiling water (1/2 way filled). Whisk vigorously for four minutes. Immediately transfer the bowl over to the top of the bowl of cold water so that the bottom is immersed in the cold water. Whisk vigorously for four minutes. Remove and set aside. Into another stainless steel bowl, pour the chocolate and coffee. Place the bowl over a pot filled 1/2 way with boiling water. Mix the chocolate and coffee vigorously until all of the chocolate has melted. Remove from heat and slowly add the melted butter. Blend well until fully incorporated. Add the orange peel and combine. In a stand mixer using the whisk attachment, beat the egg whites and salt on high speed for about five minutes. Add the sugar while the mixer is running and continue for 2-3 more minutes, or until egg whites have become completely fluffy and look like foam. There should be no remaining egg white fluid at the bottom of the bowl. Add 1/2 of the fluffed egg whites to the bowl of chocolate and mix in with a whisk. Gently fold in the rest of the fluffed egg whites to the same chocolate mix. Add this chocolate mixture to the creamy egg yolk mixture (from step 2) and whisk in at first, then blend completely with a wooden spoon, removing any lumps. Place in the refrigerator for several hours before serving in chocolate cups or your choice of serving bowls. Add whipped cream, chocolate shavings or cocoa to the top.
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smilingfork:

A new recipe format has been used to test our new upcoming website. We’re sorry if it’s difficult to read, we’re working on new things and sometimes we make mistakes. Reblogging this post may also result in problems, but please try it and if you come across any problems please email mail@smilingfork.com. - Smiling Fork.

Orange-Chocolate Mousse Cups

Difficulty:
★★★★☆ (hard)

Yield:
12

Healthiness:
16%

Ingredients:

  • 5 egg yolks
  • 1 cup sugar
  • 1/8 cup no alcohol vanilla extract
  • 11 ounces semi-sweet chocolate
  • 1/4 cup coffee
  • 1 cup unsalted butter, melted to room temperature
  • 1/2 teaspoon ground orange peel
  • 5 egg whites
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 32 pieces dark or milk chocolate dessert cups
  • 12 milk or dark chocolate tart cups

Equipment:

  • 2 large stainless steel bowls
  • 1 large bowl (for cold water)
  • 1 large pot (for boiling hot water)
  • stand mixer with whisk attachment

Directions

  1. In a stainless steel bowl, beat the egg yolks and sugar until well-blended and creamy. Beat in the vanilla extract. Prepare a bowl of cold water and another for hot (boiling) water.
  2. Place the egg yolks/sugar mixture (still in the stainless steel bowl) over the pot of boiling water (1/2 way filled). Whisk vigorously for four minutes. Immediately transfer the bowl over to the top of the bowl of cold water so that the bottom is immersed in the cold water. Whisk vigorously for four minutes. Remove and set aside.
  3. Into another stainless steel bowl, pour the chocolate and coffee. Place the bowl over a pot filled 1/2 way with boiling water. Mix the chocolate and coffee vigorously until all of the chocolate has melted. Remove from heat and slowly add the melted butter. Blend well until fully incorporated. Add the orange peel and combine.
  4. In a stand mixer using the whisk attachment, beat the egg whites and salt on high speed for about five minutes. Add the sugar while the mixer is running and continue for 2-3 more minutes, or until egg whites have become completely fluffy and look like foam. There should be no remaining egg white fluid at the bottom of the bowl.
  5. Add 1/2 of the fluffed egg whites to the bowl of chocolate and mix in with a whisk. Gently fold in the rest of the fluffed egg whites to the same chocolate mix.
  6. Add this chocolate mixture to the creamy egg yolk mixture (from step 2) and whisk in at first, then blend completely with a wooden spoon, removing any lumps.
  7. Place in the refrigerator for several hours before serving in chocolate cups or your choice of serving bowls. Add whipped cream, chocolate shavings or cocoa to the top.
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