Orange Chocolate Mousse Trifle - this recipe was a rescue for an over baked chocolate sponge cake that turned out to be a much better dessert than I had first planned.
Course
Dessert
Prep Time1hour
Cook Time40minutes
Total Time1hour40minutes
AuthorBarry C. Parsons
Ingredients
For the Chocolate Cake
2cupssugar
2cupsall purpose flour
3/4cupcocoa
2tsp.baking powder
1tspbaking soda
1/2tspsalt
2eggs
1cupsoured milk1 tbsp lemon juice added to 1 cup milk
1cupblack coffee
1/2cupvegetable oil
1tspvanilla extract
For the Chocolate-Orange Mousse
1cupsemisweet chocolate chips
Zest of a large orange very finely chopped
1ozwater
2tablespoonsbutter
3egg yolks
3egg whites
3tablespoonssugar
1cupwhipping cream
For the orange syrup
½cupsugar
½cupwater
zest of a large orange
For the Chocolate Ganache Sauce
1/2cupwhipping cream
1cupsemi sweet chocolate chips
For the Vanilla Whipped Cream
1 ½cupswhipping cream
3tbspicing sugarpowdered sugar
1tspvanilla extract
Additionally you will need
3ouncesGrand Marnier or other orange liqueuroptional
Instructions
To prepare the Chocolate Cake:
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans.
Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack.
To prepare the Chocolate-Orange Mousse
Whip your cream to soft peaks and chill in refrigerator.
Melt chocolate with butter and orange zest on low heat, stirring until smooth.Cool for 15 minutes.
In double boiler, whisk yolks, sugar and water. Cook and stir over boiling water until mixture reaches 170 degrees F.
Remove from heat and whisk in the chocolate mixture. Place saucepan in a bowl of ice water and stir constantly until chocolate cools to about room temperature.
Fold in whipped cream. Beat egg whites to soft peaks and fold into the mousse.
To prepare the orange syrup
Boil the sugar, water and orange zest together gently for about 15 minutes.
Strain out the orange zest and set the syrup aside to cool. You can save the candied zest for garnish if you wish.
To prepare the Chocolate Ganache Sauce
Scald 1/2 cup cream and add 1 cup semi sweet chocolate chips.
Stir over low heat until smooth. Set aside to cool slightly.
To prepare the Vanilla Whipped Cream
Beat the cream, icing sugar and vanilla together to firm peaks.
To assemble the trifle
Chop the cake into cubes and layer 1/3 of them into the bottom of your trifle bowl. drizzle with the chocolate sauce.
Next sprinkle the cake with orange syrup and Grand Marnier (or combine both).
Add half the mousse in the next layer.
Begin to layer again with another 1/3 of the cake cubes, chocolate sauce, orange syrup/Grand Marnier, the remaining half of the mousse and finally the remaining cake cubes and orange syrup/Grand Marnier.
Top with Vanilla Whipped Cream and serve with the Chocolate Ganache Sauce. Garnish with a supremed orange, candied orange zest, and/or shaved chocolate.