Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve. Heat up the soy cream or milk in saucepan on low heat. When it starts to simmer, pour it onto the 100g of chocolate and set aside for 5 minutes to melt. Pour the ganache layer over the top of the cake and serve immediately! One of my favourite parts of this mousse is that it has loads of fresh orange juice inside it! What a way to really emphasis that irresistible juicy, citrusy flavour. Make sure you are using SILKEN tofu for this recipe not regular tofu. I use Clearspring organic silken tofu.

Step 17 Ganache: Meanwhile, heat up the soy cream or milk in saucepan on low heat. When it starts to simmer, pour it onto the 100g of chocolate and set aside for 5 minutes to melt. Step 18 Carefully take the cake out of the loose bottom cake tin and pour the ganache layer on top of the cake. These will last in the fridge for 2-3 days, but are delicious when freshly set. Even the mixture is delicious!

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No-Bake and Upside-Down Design: This cake requires no baking, just setting in the fridge. The upside-down design comes from arranging orange slices at the bottom of the pan, which, when flipped post-setting, become the beautiful top decoration. We love a good lemon mousse here in our family, but there are many who have a mixed relationship with the classic grandmother dessert. For them, orange mousse is a super good alternative. I am a consistent person when it comes to desserts; if it is a custard, pudding, ice cream, or mousse, I am 100% enthusiastic. When I was asked to partner with Florida Department of Citrus and develop some recipes for Florida Orange Juice, my first thought was, “You betcha! We love 100% orange juice around here.” Then thoughts turned immediately to a cool, creamy dessert that would make good use of the natural sweetness of 100% orange juice. We are all big fans of the creamsicle inspired orange and vanilla combination here in our house, so I decided to make a Creamy Orange Mousse. Orange Mousse Interior: It is enriched with whipped cream, an orange custard stabilized with gelatin for a delightful citrusy bite.

Instead of using the original cake tin, use a smaller cake tin (7″ if you have one) and cut the cake down to the new size. Step 12 Mousse layer: In a food processor, add all the ingredients except for the chocolate (silken tofu, orange juice, orange extract, vanilla extract, maple syrup). Blitz until smooth. Ideal for Non-Bakers and Hot Summers: A light, beautiful dessert perfect for impressing guests without heating the oven. You can easily make the dessert the day before it is to be served, then you have better time and the mousse can be set properly.As usual, sift all the dry ingredients together and set aside. If you want a really bold orange flavour, add some additional orange zest into the batter at this stage! Mix the apple cider vinegar into the soy milk to create a pseudo-buttermilk! It’s paramount that you warm the milk first – the heat will bring out the flavour of the cocoa and it will warm up the overall batter so it cooks more evenly in the oven! Feel free to add in a tbsp of espresso powder too if you want to deepen that rich chocolate flavour. For the glaçage, put the cream, sugar and liquid glucose in a heavy-based saucepan and bring to the boil. In a mixing bowl, gradually add the hot cream mixture to the finely chopped chocolate, mixing continuously to form an emulsion. When the glaçage is smooth and glossy, use immediately.

You can use any flavour chocolate you want instead – you don’t even have to use Terry’s Chocolate Orange.. you could use the Lindt version instead. Or, you can use Dark Chocolate in this recipe instead of Milk, but I wouldn’t advise using White as it would be far too sweet! Whip the cream in a stand mixer until medium peaks form. Whisk the whipped cream into the orange mixture. Ingredient Mousse that makes a Heavenly, Showstopping Dessert – Chocolate Orange Mousse is my new favourite treat! On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.

Unmould the cake by running a chef’s blow torch around the outside of the ring, until you can see the edge of the mousse just begin to melt. Slide the mould off carefully, then put the cake into the fridge for 10 minutes while you make the glaçage. Now let’s talk about the mousse layer! If you’ve been following my blog for a while you’ll know I’m pretty obsessed with aquafaba meringue and you may be thinking I’m be using it here! Surprise – I’m not! After a few experiments I found that a food processor whips a fair amount of air into the silken tofu so the meringue isn’t necessary. We also need this layer to be fairly sturdy to support another cake layer on top so it’s best to avoid additional wet ingredients!