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
Old Fashioned Chocolate Icebox Pie | EASY NO BAKE DESSERT
Old Fashioned Chocolate Cream Cheese Icebox Pie | EASY NO BAKE DESSERTS
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How to make a delicious creamy chocolate icebox pie with cream cheese homemad. You can find the full recipe down below..
Enjoy!
CHOCOLATE CREAM CHEESE
ICEBOX PIE
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Graham Cracker Crust
Chocolate graham cracker crust
1 cup powdered sugar
1 8oz block of cream cheese (softened)
2 Boxes of chocolate pudding mix
2 tubs of cool whip
#chocolateiceboxpierecipe #chocolatecreamcheeseiceboxpie #chocolatenobakeiceboxpie
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
Beth's Chocolate Mousse Cake Recipe| ENTERTAINING WITH BETH
Learn how to make my Chocolate Mousse Cake Recipe. A fantastic dessert recipe for all you chocolate lovers out there!
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Chocolate Mouse Cake
BETH'S CHOCOLATE MOUSSE CAKE RECIPE
Serves 8
For the Crust:
1 (9 0z) package of famous chocolate wafers
5 tbsp (75 ml) melted butter
For The Mousse Ingredients:
10 oz (286 g) bittersweet chocolate
2 tbsp (30 g) butter
2 egg yolks lightly beaten
2 tbsp (25 g) sugar
2 tsp vanilla extract (10 ml)
4 egg whites
¾ tsp (3.75 ml) cream of tartar
1 cup (240 ml) of heavy cream
For Sweetened Whipped Cream:
1 cup heavy Cream
1 tbsp powdered sugar
1/2 tsp vanilla extract
For Chocolate Shards:
6 oz (169 g) Bittersweet Chocolate
METHOD:
Place wafers into a food processor and pulse until finely ground.
Or place wafers in a large zip lock bag and whack with a rolling pin until crushed and crumbs form.
Add melted butter to the crumbs and pulse to combine.
Transfer crumbs into a 9 (23 cm) springform pan and press into bottom and up the sides of the pan to form a crust. Bake at 375F (190C) for 8 mins. Allow to cool.
Place 10 ounces of bittersweet chocolate and 2 tbsp butter in a large microwave-safe bowl. Microwave on high in 30 second increments until melted. Or melt over a double boiler. Allow to cool slightly. Add egg yolks, sugar, and vanilla. Set aside.
Place egg whites and cream of tartar in a mixing bowl and beat on high until soft peaks form. 2-3 mins.
Fold whipped whites into chocolate mixture, gently lightening the mixture in stages, until combined.
Then beat 1 cup of heavy cream until stiff peaks form. Fold the cream into the mousse mixture, and gently mix until combined.
Transfer mousse into cooled pie crust.
Garnish with a large dollop of sweetened whipped cream in the center, and chocolate shards or shavings. Refrigerate for at least 4 hours, but overnight even better!
To make sweetened whip cream:
Combine heavy cream, powdered sugar and vanilla in a bowl and whip until soft peak forms.
For Chocolate shards:
Place a metal baking sheet in the freezer for 15 mins. Melt chocolate in a microwave at :30 intervals until melted. Whisk until slightly cooled and smooth.
Pour chocolate over bottom of frozen pan, creating a thin layer. Allow to set until matt and cooled (pop back in freezer if need to help set up) Take a metal bench scrape and scrap chocolate until shards or curls form.
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Learn to make a traditional French Chocolate Mousse with this FREE video
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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.
Oreo Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe
Oreo Chocolate Mousse Cake | Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
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Chocolate mousse cake but this one with oreo biscuits! The Most Incredible & uniquely smooth texture Oreo Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Cake recipe. Soft and moist no bake chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you gonna enjoy every bites of it. enjoy
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Ingredients;
for the cake base :
oreo biscuits 10p
melted butter (unsalted) 45g
for the mousse;
semi sweet dark chocolate 200g + whipping cream 1/3 cup (80ml)
whipping cream 300ml
for the chocolate mixture;
whipping cream (hot) 1/3 cup (80ml)
semi sweet dark chocolate 100g
some sprinkles on top - optional
*** cake ring 4 inch****
*** CUP SIZE: FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML! ***
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Making Chocolate Orange Mousse | Live Bake-Along with Anna!
Full recipe below! Enjoy and bake along with a surprise, decadent dessert livestream from professional baker Anna Olson!
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A milk chocolate mousse is mild, creamy and takes on other flavours well. If chocolate and orange as a pairing is your thing (like it is mine), then you will adore this simple mousse recipe. Because of the gelatin, it also has a nice set should you choose to use it as a filling for a cake. I like to serve this mousse in individual footed glasses.
== Recipe Information ==
Makes six 6 oz (180 mL) desserts
Prep Time: 15 minutes plus chilling
Cook Time: 5 minutes
== Ingredients ==
10 oz (300 g) milk baking/couverture chocolate, chopped
½ tsp (1.5 g) gelatin powder
½ cup (125 mL) 2% milk
Finely grated zest of 1 orange
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) orange liqueur
== Steps ==
1. Melt the chocolate in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove the chocolate from the heat.
2. Soften the gelatin and combine with the chocolate. Sprinkle the gelatin over the cold milk in a saucepan and whisk in to soften. Add the orange zest and heat the milk on medium-low, whisking until the gelatin dissolves and the milk is warm. Gently whisk the warm milk into the melted chocolate until combined. Set aside to cool to room temperature.
3. Whip and fold in the cream. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream to a soft peak on high speed. Fold the cream into the chocolate in 2 additions. Fold in the orange liqueur—the mousse will be fluid. Pour or ladle the mousse into dessert coupes or other serving glasses and chill for at least 3 hours before serving.
The mousse will keep, covered with plastic wrap, in the fridge for up to 3 days.
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