Chocolate Orange Velvet Mousse
1 cup whipping cream
2 tablespoons sugar
1 tablespoon cold water
1 teaspoon unflavored gelatin
1 cup chocolate chips*
2 pasteurized egg whites (approx. 1/3 cup)**
Additional chocolate, optional for garnish shavings
Fresh berries, optional
Stir together sugar and whipping cream. Place bowl and beaters in refrigerator to chill. Zest or finely grate the peel of orange. Set zest aside. Slice and squeeze orange, set aside 2 tablespoons juice.
Place cold water in small bowl or microwaveable 1/3 cup measure; sprinkle gelatin over water and allow stand 2-3 minutes to soften. Add orange juice, microwave 20-30 seconds at a time, stirring after each time, until gelatin is completely dissolved.
Melt chocolate chips. Stir in orange juice with dissolved gelatin and the zest. Cool, but don’t chill.
Beat egg whites until soft peaks form; set aside.
Whip cream until soft peaks form.
Fold together egg whites and chocolate. Fold in whipped cream. Spoon into 6 small individual serving dishes of chocolate cups (see below). Chill until ready to serve. Garnish with optional fresh berries, shaved chocolate and additional orange zest.
Notes: Airy, delicious and truly a Valentine delight. Enjoy small servings, sparingly.
Recipe serves 8
* I like to use 1/2 cup milk chocolate chips and 1/2 cup semisweet chocolate chips.
** It is recommended to use pasteurized egg whites to avoid risk of food borne illness. Pasteurized egg whites are available in cartons in the egg case at the grocery store.
For fun chocolate cup presentation – melt 3 ounces dark chocolate. Brush melted chocolate on the inside of 6 small waxed paper cups, completely coating inside of cup. Chill until set; repeat process 3 more times chilling between each coating. Refrigerate until completely set. To remove chocolate from cup, loosen top edges then gently push up on bottom of cup. Chocolate should pop out. Place chocolate cup on serving plate. Fill with prepared mousse.
For nutrition analysis go to www.dairycouncilutnv.org
Kitchen Equipment Lists
Kitchen equipment can be expensive and take up a lot of valuable space, especially if it isn’t used. Before investing in kitchen utensils and equipment for a first time kitchen, consider the following:
1. What are your current cooking practices? Consider the foods you currently cook, how often you cook, and the number of people for whom you cook.
2. What are your cooking skills?
3. How much space do you have for equipment storage?
4. What is your budget?
It is wiser to start small and build your kitchen collection over a period of time, tailoring equipment and its quality to your cooking practices and kitchen space.
Following equipment lists include “Starter,” “Next Steps” and “Items to Consider.” The lists are not meant to be all inclusive, but rather a guide as you consider your cooking equipment needs using the criteria above.
Instant read thermometer
Dry measuring cup set
Liquid measuring cup(s)
Measuring spoon set
Wire whisk (medium)
Grater w/various sizes
Colander or large strainer
Large sturdy mixing spoon
Large or long sturdy fork
Bread knife (serrated)
Mixing bowl set
9×13 pan, metal
Small saucepan (1 qt)
Large saucepan (3 qt)
Skillet (8-10 in)
Additional measuring cups
Additional measuring spoons
Electric hand mixer
Wire strainer or sieve
Large slotted spoon
Large soup ladle
Stock pot (6-8 qt)
Additional sauce pans
Cookie sheets (2)
Items to Consider
Roasting pan with rack
Round cake pans (8-9 in)
Square cake pans (8-9 in)
Pie pans (9 in)
Additional skillet sizes
Consider other specialty equipment and appliances based on cooking techniques and practices.