How To make Cocoa Orange Mousse Pie
1 pk Unflavored gelatin
3 tb Hershey's Cocoa
to equal 1/2 cup sugar 1 t Vanilla extract
1/2 c Orange juice
2 tb Powdered sugar
1/4 t Ground cinnamon
(optional) darin orange segments in 2/3 c Skim milk
Granulated sugar substitute 1 Egg yolk
1 3/4 c Fat free ricotta cheese
1/2 c Whipping cream
bs -- Sucrose-free whipped topping Fresh orange slices or man- apple juice (optional)
* Diabetics may wish to use a powdered sugar replacement in place of the powdered sugar called for in this recipe. (Trish)
In a small saucepan, sprinkle gelatin over milk. Let stand 2 to 3 minutes. Add cocoa, sugar substitute and egg yolk; beat with whisk until blended. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat; stir in vanilla. Pour mixture into blender container; add ricotta cheese and orange juice. Cover; blend on medium speed until smooth. Pour into medium bowl. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 45 minutes.
In small bowl, beat whipping cream and powdered sugar until stiff; fold into chocolate mixture.
In bowl, stir together graham cracker crumbs and cinnamon. Reserve 1 tablespoon for garnish. Sprinkle remaining crumbs on bottom of 8- or 9-inch round cake pan. Pour chocolate mixture over crumbs. Sprinkle reserved crumbs over top. Refrigerate 4 to 6 hours or until set. Cut into wedges. Garnish with whipped topping and sliced orange, if desired. Makes 8 servings.
Nutritional information per serving: calories - 140, protein - 10 gm., fat - 6 gm., carbohydrates - 12
gm., cholesterol - 45 mg., calcium - 75 mg., sodium - 250 mg. Diabetic Exchanges - Low Fat Milk - 1,
Exchange Calories - 120.
FROM: Information packet from Hershey Foods Corporation. Recipes developed and tested in the Hershey Kitchens. For more recipes or information call 1-800-468-1714 weekdays 9-4, Eastern time. Formatted
to MM by Trish McKenna.
How To make Cocoa Orange Mousse Pie's Videos
Suzy Pelta demo's a beautiful Chocolate Orange Mousse Pie on the Hotpoint stand at Good Food Show
Orange Mousse Recipe | Easy Orange Dessert
Orange Mousse Recipe | Easy Orange Dessert
© Hands Touch
Chocolate Mousse THE REAL RECIPE | Chef Jean-Pierre
Hello There Friends, Chocolate Mousse today! I have seen too many people on the internet trying to CHEAT this recipe. I'm here to show you the Perfect Recipe for a Chocolate Mousse. Taught to me by an amazing Pastry Chef from a 3 Star Michelin Restaurant I worked at in France. So come and learn this Chocolate Mousse Recipe to amaze yourself and any Guests you have at your home! Let me know what you think in the comments below.
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0:00 Intro
0:32 Ingredients
2:00 Start The Base
3:42 Cook The Zabaione
7:02 Add The Chocolate
8:09 Finish Whipped Cream
9:07 Finishing The Base
15:27 Adding The Egg Whites
17:15 Plating
20:58 Tasting and Outro
Silky Vegan Chocolate Pie | Recipe
This vegan chocolate pie recipe from Gena Hamshaw is a wonderful way to conclude a meal. Tofu creates a silky texture yet keeps the pie hearty and delicious. Whether you make it for every day or a special occasion, this dessert will never disappoint. GET THE RECIPE ►►
PREP TIME: 3 hours 30 minutes
COOK TIME: 10 minutes
SERVES: 8 to 12
INGREDIENTS
Graham Cracker Crust
12 graham cracker sheets
2 tablespoons organic brown sugar
1/4 cup melted coconut oil
Pie and Assembly
1 (12.3-ounce) package of extra firm, silken tofu
3 tablespoons almond, rice, or soy milk
2 tablespoons maple syrup
1 1/2 teaspoons vanilla extract
1 pinch sea salt
1 1/2 cups vegan semisweet dark chocolate chips
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Learn to make a traditional French Chocolate Mousse with this FREE video
ALL VIDEOS IN THE COLLECTION NOW AVAILABLE FOR DIGITAL DOWNLOAD! Head to to purchase yours today.
French Patissier Alain Desgranges teaches you not just the recipe for the perfect mousse, but the exact techniques needed to make your French chocolate mousse consistent, light and fluffy. We here at French Apprentice, have decided to share a time honored recipe so you can see just how easy it is to be taught by French Patissier Alain Desgranges and the French Apprentice DVD collection.
For even more recipes and techniques please visit frenchapprentice.com.
Chocolate Orange Mousse recipe
Chocolate Orange Mousse recipe
Ingredients
1 cup Heavy Cream
2 Tablespoons Orange Zest
1 Tablespoon Fresh Orange Juice
3 whole Eggs, Separated
⅛ teaspoons White Vinegar
2 Tablespoons Sugar
8 ounces, weight Bittersweet Chocolate, Chopped
Preparation Instructions
Beat the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form. Add the orange zest and orange juice and continue to beat until stiff peaks form. Set aside.
Beat the egg whites and vinegar in a separate bowl until frothy. Gradually add the sugar and beat until stiff peaks form.
Meanwhile, melt the chocolate in a large bowl placed over a pot of simmering water (or a double boiler), stirring until completely smooth. Remove from the heat, add the egg yolks into the melted chocolate and whisk until fully combined. Whisk one-fourth of the egg whites into the chocolate mixture to combine. Gradually fold in the remaining egg whites and whipped cream in three parts, mixing just until incorporated.
Divide the mixture between six 6-ounce ramekins and chill in the refrigerator for at least 2 hours, until firm.