Tag Archives: whipped cream

Recipe

Orange Chocolate Breezes

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Orange Chocolate Breezes

1 cup fat free half & half
2 cups skim milk
1/2 cup freeze squeezed orange juice
1 4″x1″ orange rind (no pith)
6 oz bittersweet chocolate, finely chopped
1/3 cup Orange Cognac

Place half & half, milk, orange juice, and orange rind in a medium saucepan. Stirring occasionally, bring to a boil. Remove from heat, remove orange rind, and stir in 1 cup of hot mixture to the chocolate in a medium bowl, whisking to melt. Add Cognac to the chocolate mixture, then scrape back into the saucepan. Bring just back up to a simmer and then remove. Froth an additional 4 ounces of milk (using a frother or mixer) to spoon on top of your Orange Chocolate Breezes. Sit back and enjoy the decadent tastes of dessert on the beach any time of the year!

Serves 4.

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Desserts, Recipe

Strawberry Mousse Chocolat

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Strawberry Mousse Chocolat

Chocolate Base:
1/2 cup Regular Shortening
3 squares Unsweetened Baking Chocolate
1 1/4 cups granulated sugar
1 tsp vanilla
3 eggs
2/3 cup All Purpose Flour
1/2 tsp baking powder
1/4 tsp salt

Topping:
1 pkg (425 g) frozen sliced strawberries in syrup, thawed
1 pouch Knox Gelatine
1/2 cup granulated sugar
2 tbsp lemon juice
2 cups whipping cream
Fresh strawberries

Chocolate Base: Melt shortening and chocolate in saucepan on low heat, stirring until smooth. Remove from heat. Add sugar, vanilla and eggs. Mix well. Combine flour, baking powder and salt. Add to chocolate mixture, stirring until well blended. Spread in greased 9″ springform pan. Bake at 350 degrees F for 25-30 minutes. Cool in pan.

Filling: Drain strawberries. Add water to liquid to make 1 ¼ cups. Combine gelatine and sugar in saucepan. Stir in strawberry liquid and lemon juice. Bring mixture to a boil, stirring constantly to dissolve sugar and gelatine. Remove from heat. Chill until starting to set. Beat 1 1/4 cups whipping cream to stiff peaks. Beat gelatine mixture in small bowl on high speed of electric mixer until light in colour. Fold in whipped cream. Fold in drained strawberries. Spread evenly over base in pan. Chill until set, 1 1/2 hours or overnight.

To serve, beat remaining whipped cream to stiff peaks. To unpan, run a blunt knife all the way around the outside of the dessert prior to releasing the springform pan. Decorate attractively with cream and berries.

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