Orange Chocolate Mousse Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Orange Chocolate Mousse Recipe.....you'll find more recipes like this in our Recipe pages

Orange Chocolate Mousse
Serves 6 - 8
	Candied Orange Zest
2	oranges
2/3 cup plus 1/2 cup	sugar, divided
1/2 cup	water

	Chocolate Mousse
6 bars	(1.5 ounces each) Dark Chocolate, chopped
3	large egg yolks, at room temperature
3 tbsp	orange-flavored liqueur
3 tbsp	granulated sugar, reserved from the candied orange zest
1/4 cup	candied orange zest (see above)
2 cups	heavy cream
	orange flower water (optional)
1 tbsp	orange-flavored liqueur
1 tbsp	granulated sugar, reserved from candied orange zest

	Garnish
1 cup	heavy cream
3 tbsp	reserved sugar syrup
-	Remaining orange zest
-	chocolate curls

	Prepare the Candied Orange Zest
-	With a sharp knife or peeler, remove the orange peel from oranges, leaving the white pith.
-	Place peel in small saucepan and cover with cold water.
-	Bring the water to a boil, then turn down the heat and simmer for 30 minutes.
-	Refresh under cold water, drain and place back in the pan.
-	Cover with water again and cook until tender, about 15 minutes.
-	Refresh in cold water.
-	Chop the zest into 1/4-inch pieces.
-	Place 2/3 cup of the sugar and water in small saucepan.
-	Bring to a boil and cook until the sugar dissolves.
-	Add orange zest and simmer for 30 minutes over medium-low heat.
-	Turn off the heat and let cool completely.
-	Drain zest completely, reserving 3 tablespoons of the sugar syrup for the whipped cream garnish.
-	Place the remaining 1/2 cup of sugar on a baking sheet that has been covered with foil.
-	Toss orange zest in sugar to coat.
-	Sift excess sugar from the zest (reserving 4 tablespoons of sugar for mousse) and store the zest in an airtight container.

	Make the Chocolate Mousse
-	Place chocolate in microwave-safe bowl.
-	Microwave on medium (50% power) 1 minute.
-	Stir.
-	Microwave 30 seconds more or until chocolate is softened.
-	Stir until smooth and let cool.
-	Place egg yolks, orange-flavored liqueur and 3 tablespoons sugar in double-boiler top.
-	Whisk constantly over simmering water until the temperature reaches 140°F.
-	Immediately remove from the heat and whisk the yolk mixture into melted chocolate.
-	With a hand-held electric mixer, beat chocolate mixture until smooth and creamy.
-	Stir in the candied orange zest.
-	Place heavy cream, orange flower water, orange-flavored liqueur, and 1 tablespoon sugar into mixing bowl.
-	Beat on high speed until soft peaks form, using electric mixer at high speed.
-	Using a whisk, mix one-fourth of the whipped cream into the chocolate mixture until smooth. (The mixture may be stiff.) Continue to fold in the remaining whipped cream just until blended.
-	Spoon the chocolate mousse into a pretty 1 1/2-quart bowl or individual glasses.

	Garnish the Orange Chocolate Mousse
-	Place 1 cup of heavy cream and 3 tablespoons of the leftover sugar syrup (from the zest) in mixing bowl.
-	Beat until firm peaks form, using electric mixer at high speed.
-	Place whipped cream into a large pastry bag fitted with a star tip.
-	Pipe whipped cream around top of chocolate mousse or for individual servings, pipe a rosette on top.
-	Sprinkle with remaining candied orange zest and chocolate curls, if desired.

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