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Chocolate Paradise (2/3)
Chocolate Paradise (2/3)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Desserts
Ingredients List
- See part 1
Directions
2. In a small saucepan, combine the orange juice and sugar. Cook over
medium heat, stirring constantly with a wooden spoon until the sugar
dissolves completely and the mixture is hot. Do not let the syrup boil.
Remove the pan from the heat. Stir in the Grand Marnier and cool the orange
syrup to room temperature.
Make the dark chocolate mousse:
1. Put the chocolate in a food processor fitted with the metal chopping
blade. Process for 30 to 45 seconds, until finely chopped.
2. In a small saucepan, set over medium heat, bring the milk to a gentle
boil. With the motor of the food processor running, pour the hot milk
through the feed tube. Process for 15 to 25 seconds, until the chocolate is
completely melted. Scrape down the side of the workbowl. Add the oil and
vanilla to the chocolate mixture. Process for 15 to 25 seconds, until the
mixture is smooth and creamy. Scrape the chocolate mixture into a large
bowl. Let the chocolate mixture stand for a few minutes, until tepid.
3. In a chilled 4 1/2-quart bowl of a heavy duty electric mixer, using the
wire whip attachment, whip the cream at medium-high speed, until soft
mounds barely start to form and the cream is still pourable. Do not
overwhip the cream.
4. Using a large rubber spatula, gently fold one-third of the whipped cream
into the tepid chocolate mixture to lighten it. Fold in the remaining
whipped cream. Do not overfold the mousse or it will become grainy. Cover
the surface of the mousse with plastic wrap and freeze for about 30
minutes, until it starts to set.
Line the loaf pan with sponge cake:
1. Cover the cooled sponge cake with a flat baking sheet and invert the
cake. Carefully peel off the aluminum foil. Cover the sponge cake with a
piece of waxed paper and top with a flat baking sheet. Reinvert the sponge
cake so that it is right side up.
2. Using the bottom of 9 1/4-by-5 1/4-by-2 3/4-inch non-stick metal loaf
pan (such as Ekco Baker's Secret) as a guide, cut a rectangular piece of
sponge cake big enough to cover the bottom of the loaf pan. In the same
manner, cut two pieces of sponge cake to line the two long sides of the
loaf pan. Cover the remaining piece of sponge cake with plastic wrap and
reserve to later top the mousse-filled mold. The two short ends of the loaf
pan will not be lined with cake.
3. Line the bottom and sides of the loaf pan with a double thickness of
plastic wrap so that the plastic extends about 1 inch beyond the rim of the
pan.
4. Brush the tops of the three cut pieces of sponge cake with
three-quarters of the orange syrup. Line the bottom and one long side of
the loaf pan with two pieces of the sponge cake. Cover the pan and the
remaining cut piece of sponge cake with plastic wrap and set aside while
preparing the white chocolate orange mousse.
Make the white chocolate orange mousse:
1. Put the Grand Marnier in a small heatproof cup. Sprinkle the gelatin
over the liqueur and let the mixture soften for 5 minutes.
2. Place the cup with the softened gelatin in a saucepan with enough water
to come halfway up the side of the cup. Heat the gelatin mixture in hot,
not simmering water. Stir the gelatin mixture frequently for 2 to 3
minutes, until the gelatin granules dissolve completely and the mixture is
clear. Remove the pan from the heat. Leave the cup containing the gelatin
mixture in the hot water to keep the gelatin hot until ready to use.
3. Put the white chocolate in a medium bowl. In a small saucepan, heat the
milk with the reserved 1 3/4 teaspoons orange zest over medium heat until
the milk comes to a boil. Pour the hot milk mixture over the bowl of
chocolate. Let the mixture stand without stirring. Pour the hot gelatin
over the chocolate/milk mixture. Gently whisk until smooth. Stir in the oil
and vanilla until blended. Let the mixture cool for 10 to 15 minutes, until
tepid.
4. In a chilled large bowl, using a handheld electric mixer, set at
medium-high speed, whip the cream just until soft mounds barely start to
form and the cream is still pourable. Do not overwhip.
5. Using a rubber spatula, temper the tepid white chocolate mixture/gelatin
mixture by folding one-fourth of the whipped cream into it just until
blended. Fold in the remaining whipped cream. Do not overfold or the mousse
will become grainy. Leave the white chocolate orange mousse at room
temperature.
(continued in part 3)
medium heat, stirring constantly with a wooden spoon until the sugar
dissolves completely and the mixture is hot. Do not let the syrup boil.
Remove the pan from the heat. Stir in the Grand Marnier and cool the orange
syrup to room temperature.
Make the dark chocolate mousse:
1. Put the chocolate in a food processor fitted with the metal chopping
blade. Process for 30 to 45 seconds, until finely chopped.
2. In a small saucepan, set over medium heat, bring the milk to a gentle
boil. With the motor of the food processor running, pour the hot milk
through the feed tube. Process for 15 to 25 seconds, until the chocolate is
completely melted. Scrape down the side of the workbowl. Add the oil and
vanilla to the chocolate mixture. Process for 15 to 25 seconds, until the
mixture is smooth and creamy. Scrape the chocolate mixture into a large
bowl. Let the chocolate mixture stand for a few minutes, until tepid.
3. In a chilled 4 1/2-quart bowl of a heavy duty electric mixer, using the
wire whip attachment, whip the cream at medium-high speed, until soft
mounds barely start to form and the cream is still pourable. Do not
overwhip the cream.
4. Using a large rubber spatula, gently fold one-third of the whipped cream
into the tepid chocolate mixture to lighten it. Fold in the remaining
whipped cream. Do not overfold the mousse or it will become grainy. Cover
the surface of the mousse with plastic wrap and freeze for about 30
minutes, until it starts to set.
Line the loaf pan with sponge cake:
1. Cover the cooled sponge cake with a flat baking sheet and invert the
cake. Carefully peel off the aluminum foil. Cover the sponge cake with a
piece of waxed paper and top with a flat baking sheet. Reinvert the sponge
cake so that it is right side up.
2. Using the bottom of 9 1/4-by-5 1/4-by-2 3/4-inch non-stick metal loaf
pan (such as Ekco Baker's Secret) as a guide, cut a rectangular piece of
sponge cake big enough to cover the bottom of the loaf pan. In the same
manner, cut two pieces of sponge cake to line the two long sides of the
loaf pan. Cover the remaining piece of sponge cake with plastic wrap and
reserve to later top the mousse-filled mold. The two short ends of the loaf
pan will not be lined with cake.
3. Line the bottom and sides of the loaf pan with a double thickness of
plastic wrap so that the plastic extends about 1 inch beyond the rim of the
pan.
4. Brush the tops of the three cut pieces of sponge cake with
three-quarters of the orange syrup. Line the bottom and one long side of
the loaf pan with two pieces of the sponge cake. Cover the pan and the
remaining cut piece of sponge cake with plastic wrap and set aside while
preparing the white chocolate orange mousse.
Make the white chocolate orange mousse:
1. Put the Grand Marnier in a small heatproof cup. Sprinkle the gelatin
over the liqueur and let the mixture soften for 5 minutes.
2. Place the cup with the softened gelatin in a saucepan with enough water
to come halfway up the side of the cup. Heat the gelatin mixture in hot,
not simmering water. Stir the gelatin mixture frequently for 2 to 3
minutes, until the gelatin granules dissolve completely and the mixture is
clear. Remove the pan from the heat. Leave the cup containing the gelatin
mixture in the hot water to keep the gelatin hot until ready to use.
3. Put the white chocolate in a medium bowl. In a small saucepan, heat the
milk with the reserved 1 3/4 teaspoons orange zest over medium heat until
the milk comes to a boil. Pour the hot milk mixture over the bowl of
chocolate. Let the mixture stand without stirring. Pour the hot gelatin
over the chocolate/milk mixture. Gently whisk until smooth. Stir in the oil
and vanilla until blended. Let the mixture cool for 10 to 15 minutes, until
tepid.
4. In a chilled large bowl, using a handheld electric mixer, set at
medium-high speed, whip the cream just until soft mounds barely start to
form and the cream is still pourable. Do not overwhip.
5. Using a rubber spatula, temper the tepid white chocolate mixture/gelatin
mixture by folding one-fourth of the whipped cream into it just until
blended. Fold in the remaining whipped cream. Do not overfold or the mousse
will become grainy. Leave the white chocolate orange mousse at room
temperature.
(continued in part 3)
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