Fresh orange sections are topped with a thick chocolate mousse for a unique presentation. The mild bitterness of orange rind and bittersweet chocolate temper the sweetness of this easy dish. You can prepare the dessert up to a day ahead.
1/2 cup sugar
7 tablespoons unsweetened cocoa
2 tablespoons Grand Marnier (orange-flavored liqueur)
This is the simplest, yet amazing recipe for chocolate mousse. I don't usually bother with the orange. I am however thinking that fresh raspberries will be awesome. But there is no need to gild this lily.
This is Very good, but also Very rich. was smooth before I put it in the fridge, and when I pulled it out the mousse had become a bit lumpy. So, MORAL OF THE STORY: dont refridgerate it? hahah it was so smooth before I refridgerated it, so I suggest to just let it stand for the suggested hour in room temperature.
Otherwise a great recipe, I used some kind of organic brand of silken tofu, bittersweet ghiradelli chocolate, and hersheys unsweetened cocoa.
I love it, made it twice, with and without the orange zest. It was gritty with the orange zest but smooth without. I changed the brand of tofu too, but they were very similar so I don't think this affected the grittiness. Triple sec works too! Really draining the tofu well (put it in a fine strainer) also made the second batch thicken better.
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