I’m sure a lot of you are huge fans of making pastries and seeing it come to life into a
deliciously baked product your family and friends will love! But while it may be fun and
awesome to start baking, the problem is knowing how to do it well.
That’s why I make sure to always check up on the latest cooking tools and equipment while reading easy recipes Ican follow. Coming from a baking lover like me, I always invent recipes that have a mixture
of flavors and the perfect texture that my family (especially my kids!) will adore. One of
these recipes would be the Orange Mint Mousse, which goes perfectly in fancy dinners
So if you want to know more about how to make this beautiful dessert, read on!
Orange Mint Mousse Recipe
- Cooking spray
- 2/3 cup of all-purpose flour
- 1/3 cup of unsweetened cocoa powder
- 2/3 cup of sugar you can learn how to make your own sugar here (https://sumochef.com/how-to-make-caster-sugar/)
- 3/4 teaspoon of baking soda
- Half a teaspoon of baking powder
- Quarter teaspoon of salt
- One large egg at room temperature
- Quarter cup of whole milk
- Three tablespoons of vegetable oil
- Half a teaspoon of mint extract
- 1 2/3 cups of heavy cream
- Four large egg yolks at room temperature
- Quarter cup of sugar
- Two tablespoons of light corn syrup
- Seven ounces of melted orange-flavored chocolate
- Two teaspoons of mint extract
- 12 ounce of chopped bittersweet chocolate
- 3/4 cup of heavy cream
- Five tablespoons of light corn syrup
- Two tablespoons of unsalted butter at room temperature
- Sprigs of fresh mint leaves
- Grated orange zest
- Preheat the oven to 350 degrees Fahrenheit. Place eight 6-ounce ramekins on a
- rimmed baking sheet, coating it with cooking spray.
- In a separate bowl, sift the flour, sugar, cocoa powder, baking soda, salt, and baking
- powder in the bowl of your electric mixer. Add the egg, oil, milk, mint extract, and a quarter
- cup of water. Use the paddle attachment and mix it on medium-low speed for three
- minutes or until the mixture is smooth and combined.
- Divide the batter equally among the ramekins. Bake it for about 20 minutes or until the
- centers come out clean when using a cake tester. Transfer the ramekins to the wire rack
- and let it cool.
- Run a knife around the sides of the cakes and unmold it. Then trim each cake until they
- are one-inch high and put it on a baking sheet with parchment paper. After that, cut eight
- strips of parchment paper (about 11x3 inches) and wrap it around the base of the cakes.
- Keep the bottom flush with the baking sheet and secure the wrapped parchment paper
- (like a collar) with tape.
- Prepare the mousse by mixing the heavy cream in a bowl. Use the whisk attachment
- and beat it on medium-high speed until you see soft peaks begin to form, which takes
- almost four minutes. Transfer it to another bowl and refrigerate it for one hour.
- Put the egg yolks in a clean bowl and use a clean whisk attachment to beat on high
- speed until the eggs are pale and frothy, which takes about four to five minutes. Boil the
- sugar, corn syrup, and two tablespoons of water until it's boiling over high heat and clear
- with large bubbles, which takes one minute.
- Reduce the mixer speed to medium-low and add the hot syrup to the egg mixture. Raise
- the speed to medium-high and mix everything until it has thickened, which takes five
- minutes. Stir the chocolate, mint extract, and salt with a rubber spatula.
- Add about one-third of the chocolate mixture to the whipped cream and whisk
- everything to combine. Insert the remaining chocolate mixture and whisk until everything is
- combined. Press the mixture through a large-mesh sieve and into another large bowl,
- throwing away any solids. Transfer the mixture to a large pastry bag with a large tip.
- Pipe one-inch layers of mousse into each parchment collar and refrigerate until the
- mousse sets, which is about four hours or overnight.
- 10. Make the shell by stirring the chocolate, heavy cream, and corn setup in a heatproof
- bowl over a saucepan of simmering water. Add a spoonful of the chocolate shell to the
- now set mousse. Refrigerate it for about one hour until the shell has set, then insert the
- grated orange zest and top it with a sprig of mint leaves. Serve and enjoy!
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I hope that this article on how to do Orange Mint Mousse helped you find an excellent idea
for your next dessert. So what are you waiting for? Try this awesome recipe out today and
see if your family will adore it as much as mine did!
|Claire is the founder of SumoChef, and her passion is cooking. Her unique |
approach to cooking is the result of her varied experience and travel
abroad. She believes that food is what actually unites people and the
dining table is where we set aside our differences. SumoChef is where she
finds expression to her passion and she hope be able to contribute to your
cooking experience through this. Be sure to follow her on Facebook,