Chocolate Mousse with Minced Orange Rind

Chocolate Mousse with Minced Orange Rind

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This is a very rich velvety mousse with the tangy taste of orange rind and orange liqueur.

 

This recipe can be used for Passover.

Chocolate Mousse with Minced Orange Rind

By Gloria Kobrin Published: January 7, 2014

  • Yield:

  • 8 Servings
  • Cook time:

  • 3 hrs 20 mins

Ingredients

  • 3 Large Naval Oranges
  • 2 1/3 Cups Water
  • 1 1/3 Cups Sugar + 1 Tablespoon Sugar
  • 1 teaspoon Vanilla Extract
  • 4 large eggs
  • 1/4 cup orange liqueur
  • 6 ounces non dairy semi sweet chocolate
  • 4 tablespoons Strong Coffee
  • 4 tablespoons non dairy margarine
  • 1/8 teaspoon Cream of Tartar use salt or a drop of lemon juice for Passover

Equipment

  • Large Saucepan
  • Candy Thermometer
  • Electric Mixer
  • Electric Beater
  • Strainer

Directions

  1. Wash oranges and remove all labels. With a serrated knife or vegetable peeler, cut off all peel from the oranges. Try not to cut too deeply into the orange so you will have less white pith to remove later. Cut peel into thin strips and then dice the strips. Set aside.
  2. Bring two cups of water to a boil. Add diced peel. Simmer 10 minutes. Drain. Pour 1/3 cup water and one cup sugar into saucepan. Boil rapidly until it reaches 230° on candy thermometer. Remove from heat and stir in vanilla followed by the diced orange peel. Let peel soak in syrup for at least 30 minutes and then drain.
  3. Make mousse while peel is soaking. Separate eggs. Place whites in bowl of electric mixer and yolks in a separate bowl which you can use with an electric beater.
  4. Beat yolks with 1/3 cup sugar until the mixture is pale yellow and thick. Beat in orange liqueur. Set aside.
  5. Place chocolate chips in microwave safe bowl with coffee and four tablespoons margarine. Heat for 2 minutes. Stir well. Put back in microwave for another minute if chocolate hasn’t completely melted.
  6. Beat chocolate mixture into yolks. Add diced peel and mix thoroughly. Set aside.
  7. Using the whisk attachment, Beat whites with pinch of salt until soft peaks appear. Sprinkle one tablespoon sugar over whites. Beat until stiff.
  8. Stir ¼ beaten white into chocolate mixture. Fold in remaining whites gently but firmly. Spoon into a serving bowl. Chill several hours. Decorate with fresh berries.
  9. Note: You can also divide the mousse into individual serving bowls and serve everyone their own.

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