In those hot summer days a fresh dessert is always a good option! We suggest this mousse with the delicious orange aroma topped with chocolate cream. It’s easy to prepare and has excellent presentation!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Orange juice
● Unflavored gelatin sheets
● Heavy whipping cream
● Powdered sugar
● Milk
● Chocolate powder
● Softened butter
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE ORANGE MOUSSE WITH CHOCOLATE CREAM:
Beat the cream with the powdered sugar until stiff peaks form. Store in the fridge.
Place the gelatin sheets in water about 5 minutes. Drain and place them in the microwave for 15 seconds. Remove from microwave, add the melted gelatin sheets to the orange juice and mix well. Add the orange juice mixture to the whipped cream and fold gently with a spatula. Pour the mousse into individual bowls and refrigerate for about 1 hour.
For the cream: Beat the butter and the milk until obtain a quite creamy mixture. Add the powdered sugar and the chocolate and beat until a consistent cream.
Remove the mousse from the fridge. Place the cream in a pastry bag and garnish the bowls. Refrigerate for more 2 to 3 hours.
YOU MAY ALSO LIKE:
● Orange sweet
● Chocolate and cream mousse
● Coffee mousse
● Coffee and biscuit mousse
● Chocolate mousse
Orange mousse with chocolate cream
In those hot summer days a fresh dessert is always a good option! We suggest this mousse with the delicious orange aroma topped with chocolate cream. It’s easy to prepare and has excellent presentation!
(2 votes, 5.00 out of 5)
- 200 ml (about 1 cup) orange juice
- 2 unflavored gelatin sheets
- 200 ml (1/2 pint (236 ml)) heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons milk
- 1 tablespoon chocolate powder
- 175 grams (1 1/4 cups) powdered sugar
- 100 grams (1/2 cup) softened butter
- In an electric mixer, beat the cream with the powdered sugar until stiff peaks form. Store in the fridge.
- Place the gelatin sheets in water about 5 minutes. Drain and place them in the microwave for 15 seconds. Remove from microwave, add the melted gelatin sheets to the orange juice and mix well.
- Add the orange juice mixture to the whipped cream and fold gently with a spatula. Pour the mousse into individual bowls and refrigerate for about 1 hour.
- For the cream:
In an electric mixer, beat on medium speed the butter and the milk until obtain a quite creamy mixture. Reduce the mixer speed to low, add the powdered sugar and the chocolate and beat until a consistent cream. - Remove the mousse from the fridge. Place the cream in a pastry bag and garnish the bowls. Refrigerate for more 2 to 3 hours.
Ingredients
For the cream:
