Best Frozen Chocolate Mousse With Orange Liqueur Recipes

FRENCH CHOCOLATE MOUSSE WITH ORANGE

Steps:

• Grind orange zest using a mortar and pestle until it forms a smooth paste.
• Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
• Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
• Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

FROZEN CHOCOLATE MOUSSE

Steps:

• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
• Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

CHOCOLATE ORANGE MOUSSE

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!

FROZEN ORANGE MOUSSE TORTE WITH BOYSENBERRY SAUCE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend first 4 ingredients in processor until nuts are coarsely chopped. Add melted butter and blend until moist crumbs form. Press nut mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Freeze while preparing mousse.
• Make mousse:
• Whisk first 3 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until candy thermometer registers 170°F, about 4 minutes. Remove bowl from over water. Using electric mixer, beat yolk mixture until cool and thick, about 6 minutes. Beat in liqueur.
• Beat 2 cups cream and orange peel in bowl to stiff peaks. Fold in yolk mixture. Pour mousse into crust. Cover and freeze overnight. (Can be prepared 3 days ahead; keep frozen.)
• Cut around pan sides to loosen torte. Release pan sides. Transfer torte to platter. If desired, spoon lightly sweetened whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of torte; place orange triangles between rosettes. Garnish with whole pistachio nuts. Cut torte into wedges. Serve with Boysenberry Sauce.

FROZEN CHOCOLATE MOUSSE

Steps:

• In a blender, combine chocolate chips and very hot coffee.
• Blend until melted and smooth.
• Add rum or brandy.
• Add egg yolks and blend 30 seconds.
• Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
• Fold into chocolate mixture.
• Whip cream and fold into chocolate mixture.
• Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.

SOPHIA LOREN'S CHOCOLATE-ORANGE MOUSSE

Steps:

• In deep, medium-sized [cold] glass bowl, add cold heavy whipping cream. Using electric mixer, beat 'til soft peaks form. Set aside.
• In large-sized [cold] glass bowl, add milk. Combine pudding mix & cocoa powder, then add to milk. Using electric mixer, beat for amount of time stated on package directions.
• With a wide, rubber spatula, gently fold in whipped cream and liqueur to pudding mixture. Chill one hour in same glass bowl.
• For presentation, spoon mousse into decorating bag [or whatever you may use for piping] and pipe into crystal glasses/dishes for desired-sized individual servings. [Shot glasses for a small-sized treat!] Top w/shaved chocolate curls, if you wish...and/or a small sprinkling of orange zest. After preparation is complete, cover each glass/dish w/plastic wrap 'til time to serve the mousse.
• NOTES: The 5 ingredients [and amounts] listed for this were the same ones listed in Sophia's recipe. Over the years, especially when making this during warm weather, I learned that the bowls, metal beaters, whipping cream, and milk REALLY need to be cold when making the mousse. Also, we've made this w/other liqueur or extract flavorings, such as raspberry [garnishing w/a large raspberry]. The orange & raspberry flavors are our favorites! The garnishes can be whatever you like w/the flavor you make! Enjoy!

FROZEN CHOCOLATE MOUSSE TRUFFLES

Steps:

• Whisk sugar and yolks in medium bowl until thick. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats spoon, about 3 minutes (do not boil). Remove from heat. Add chocolate to hot custard; stir until melted and smooth. Mix in amaretto. Cover and freeze until firm enough to shape, at least 3 hours and up to 24 hours.
• Using 1 tablespoonful mixture per truffle, shape mixture into rounds; roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frozen.

FROZEN CHOCOLATE-MOUSSE TRIFLES

Steps:

• In a medium bowl, toss together cake and brandy, if desired. In another medium bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, 2 minutes. With a rubber spatula, gently fold cocoa powder into egg white mixture.
• In another medium bowl, beat cream on high until stiff peaks form, 3 minutes. Gently fold whipped cream into egg white mixture.
• Fill each of 4 small glasses with 1/4 cup cake and top with heaping 1/4 cup mousse. Repeat to make a second layer with remaining cake and mousse. Freeze until firm, 3 hours (or up to overnight). Let sit 10 minutes at room temperature, then finely grate chocolate over tops to serve.