Godiva Orange Chocolate Mousse
Recipe By :Godiva 
Serving Size : 6 Preparation Time :0:00 
Categories : Dessert 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
  candied Orange Zest
2   oranges
2/3 cup  plus 1/2 cup sugar -- divided
1/2 cup  water
  chocolate Mousse
9 oz.  dark chocolate -- chopped
3 large  egg yolks -- at room temperature
3 Tbsp  orange-flavored liqueur
3 Tbsp  sugar -- reserved from the candied orange zest
1/4 cup  candied orange zest (see above)
2 cup  heavy cream
1 Tbsp  orange flower water -- optional
1 Tbsp  orange-flavored liqueur
1 Tbsp  sugar -- reserved from the candies orange zest
1 cup  heavy cream
3 Tbsp  reserved sugar syrup
  remaining orange zest
  godiva chocolate curls
Prepare the candied orange zest: 
With a sharp knife or peeler, remove the orange peel from oranges, leaving the 
white pith. Place peel in small saucepan and cover with cold water. Bring the 
water to a boil, then turn down the heat and simmer for 30 minutes. Refresh 
under cold water, drain and place back in the pan. Cover with water again and 
cook until tender, about 15 minutes. Refresh in cold water. 
Chop the zest into 1/4-inch pieces. 
Place 2/3 cup of the sugar and water in small saucepan. Bring to a boil and cook 
until the sugar dissolves. Add orange zest and simmer for 30 minutes over 
medium-low heat. Turn off the heat and let cool completely. 
Drain zest completely, reserving 3 tablespoons of the sugar syrup for the 
whipped cream garnish. Place the remaining 1/2 cup of sugar on a baking sheet 
that has been covered with foil. Toss orange zest in sugar to coat. Sift excess 
sugar from the zest (reserving 4 tablespoons of sugar for mousse) and store the 
zest in an airtight container. 
Make the chocolate mousse: 
Place chocolate in microwave-safe bowl. Microwave on medium (50% power) 1 
minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir 
until smooth and let cool. 
Place egg yolks, orange-flavored liqueur and 3 tablespoons sugar in 
double-boiler top. Whisk constantly over simmering water until the temperature 
reaches 140 F. Immediately remove from the heat and whisk the yolk mixture into 
melted chocolate. 
With a hand-held electric mixer, beat chocolate mixture until smooth and creamy. 
Stir in the candied orange zest. 
Place heavy cream, orange flower water, orange-flavored liqueur, and 1 
tablespoon sugar into mixing bowl. Beat on high speed until soft peaks form, 
using electric mixer at high speed. Using a whisk, mix one-fourth of the whipped 
cream into the chocolate mixture until smooth. (The mixture may be stiff.) 
Continue to fold in the remaining whipped cream just until blended. Spoon the 
chocolate mousse into a pretty 1 1/2-quart bowl or individual glasses. 
Garnish the orange chocolate mousse: 
Place 1 cup of heavy cream and 3 tablespoons of the leftover sugar syrup (from 
the zest) in mixing bowl. Beat until firm peaks form, using electric mixer at 
high speed. Place whipped cream into a large pastry bag fitted with a star tip. 
Pipe whipped cream around top of chocolate mousse or for individual servings, 
pipe a rosette on top. 
Sprinkle with remaining candied orange zest and chocolate curls, if desired. 
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(ID: 80769) Mirror: rec.food.recipes: Wed, Aug 21, 2002

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