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Orange Mint Mousse Recipe

Whether you want a summertime family meal or a liberal party with fancy desserts, then
the Orange Mint Mousse puts elegance without the hard steps. With the lemon zest and
hint of mint to go with bittersweet chocolate, it's perfectly creamy with all the flavors your
family and friends will enjoy.
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Course: Dessert
Servings: 8 individual Orange Mint Mousse cakes.
Author: Claire

Ingredients

Cake Base

  • 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

Mousse

  • 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
  • Salt

Chocolate Shell

  • 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

Toppings

  • Sprigs of fresh mint leaves
  • Grated orange zest

Instructions

  • 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!