But instead of the classic, why not mix it up by adding some citrus. And what better combination than chocolate and orange, made popular by Terry's chocolate oranges. I love the combo so much I even have a chocolate orange cake. Sometimes if you overbake or overmix the chocolate cake it will shrink slightly in the cake tin when you take it out of the oven. This is an issue because when you pour the mousse into the cake tin it might leak into the gap around the cake. There are three solutions for this:

MY suggestion is to leave it the fridge for about 4 hours - this make the mousseget a lot stiffer and reallyFUDGY - yuuummmm... Love me some fudgy anything. Is fudgy a word? You know what I mean though. Fudgy.??? As usual, sift all the dry ingredients together and set aside. If you want a really bold orange flavour, add some additional orange zest into the batter at this stage! Mix the apple cider vinegar into the soy milk to create a pseudo-buttermilk! It’s paramount that you warm the milk first – the heat will bring out the flavour of the cocoa and it will warm up the overall batter so it cooks more evenly in the oven! Feel free to add in a tbsp of espresso powder too if you want to deepen that rich chocolate flavour. Oranges – For this recipe, choose some juicy organic oranges. You also need the peel, so make sure they are organic. If you have oranges that are slightly acidic in taste, then they are perfect for the mousse, as it can use a little acidity. If your oranges are very sweet, you may want to add a little lemon juice. On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. Remove from heat and stir in the remaining ingredients. Cover and chill for 30 minutes. While it is chilling, whip the remaining heavy cream to stiff peaks.Vegan Chocolate Orange Mousse Cake – need I say more?!? Orange and chocolate is just one of those delicious combos that I can’t resist! Orange Mousse Interior: It is enriched with whipped cream, an orange custard stabilized with gelatin for a delightful citrusy bite. Ultimately if you cannot avoid a bit of leaked mousse, it doesn’t matter too much. You can just scrape the mousse off at the very end with a spatula before covering entirely with ganache so no one can see it! Step 18 Carefully take the cake out of the loose bottom cake tin and pour the ganache layer on top of the cake. Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve.

We all know the classic danish lemon mousse, and orange mousse is the extremely tasty cousin. This mousse is mild and sweet in taste and is therefore always a hit with both children and adults. Read along here and get our recipe for an airy and creamy orange mousse served in a glass. Of course, it can also be served in a large bowl if you prefer. Sweet and mild dessert Whip the remaining cream to soft peaks and spoon over the mousse. Garnish with orange zest and chocolate shavings to serve.

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Create a new barrier with a piece of acetate (or foiling or parchment) around the bottom layer of cake. Gelatine – Buy gelatine sheets. It’s not as hard to work with as many people think. The important thing is to soak it in cold water before you need it. Then twist the gelatine and melt it in the hot orange juice. How to make orange mousse? Cut out 2 x 12cm discs from the genoese sponge using a small saucer as a template. Liberally brush one with the Grand Marnier syrup (about 2-3 tbsp), then place it on top of the wafer base. Return to the fridge to chill. You can easily make the dessert the day before it is to be served, then you have better time and the mousse can be set properly. Step 12 Mousse layer: In a food processor, add all the ingredients except for the chocolate (silken tofu, orange juice, orange extract, vanilla extract, maple syrup). Blitz until smooth.

This recipe comes from my collection of Cakes and Entremets where you can find an abundance of no bake recipes, like this Chocolate Biscuit Cake, or Philadelphia No Bake Cheesecake. It was also featured in this collection of 10 Delicious New Year's Cake Ideas. Jump to: My recipe has specified soy milk/cream but you can substitute almost any liquid here for a different flavour ganache. Here are some examples: coconut cream, Elmlea plant cream, almond milk or even water! Grand Marnier - a classic orange flavored liqueur that works well with the chocolate. You can also use Triple Sec or orange juice in a pinch.Step 2 Sieve together all the dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in a large mixing bowl. It is a dessert you can easily make in advance, so it is ready in the fridge when the main course is eaten and you need a little sweetness afterward. Honestly, I can’t think of an easier please-them-all dessert option for our household. Anything that starts with real heavy cream and Florida OJ is bound to be a hit, here. Creamy Orange Mousse is the answer to “What’s for dessert?” on any hot day, whether it’s an average day or a special occasion. Fluffy, cold, lightly vanilla scented Creamy Orange Mousse is a dream dessert for me. It doesn’t hurt that it’s easy enough for the kids to make if they decide they crave it, and they often do. Eggs – Eggs must be in a mousse. We always use fresh ordinary whole eggs. If you prefer using pasteurized eggs, then you can easily do it. Danish eggs are salmonella-free, but not everyone wants to eat them in desserts raw. Melt the chocolate with the orange zest in a bowl over a pan of gently simmering water, or alternatively in the microwave in a microwave-safe bowl on a medium setting in 20-30 second intervals. Set aside to cool.

Step 15 Pour the mousse onto the bottom cake layer in the tin. Place the cake tin in the fridge for 1-2 hours to set (or speed up the process by putting it in the freezer for 20 mins). Melt the chocolate using a bain-marie or in the microwave using 30 second bursts. Pour the melted chocolate into the food processor and pulse a few times until it is incorporated. Don’t overdo it as you’ll start to pop some of the bubbles we whipped up. Coming from Europe, these cakes are not only tasty but also pretty to look at, making them a delightful centerpiece for special occasions. These are the main characteristics of my cake:So, recently I posted my No-Churn Terry’s Chocolate Orange Ice Cream, and my Creme Egg Chocolate Mousse. In both posts I show that a simple recipe for a N0-Churn Icecream, makes an amazing mousse! Combining the Cream, Condensed Milk, and Chocolate or choice and whipping it together makes a delicious treat. I decided to post this as a new recipe anyway, so that people can find it and making it without having to read an ice-cream post! Once cooked, allow the cake to cool for an hour before you start cutting it. Ideally place it in your fridge to cool overnight. When it is cool, take the cake out of the tin and, using a wire cutter or serrated knife, cut the cake into two even layers. Leave one layer in the base of the cake tin, ready for the mousse to be poured on top. Eggs - a classic mousse has eggs which contributes to the richness. While most don't cook the eggs, I like to temper them to avoid any salmonella risk. Medium Oranges: These add a fresh, citrusy flavor and form the beautiful top decoration when the cake is unmolded.