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This bake consists of 3 elements: the chocolate cake, the chocolate orange mousse and the ganache! Let’s start off with the chocolate cake! These will last in the fridge for 2-3 days, but are delicious when freshly set. Even the mixture is delicious!
Whisk together the yolks and sugar until fluffy. Then warm up 1 cup of cream with the salt until 160°F. MY suggestion is to leave it the fridge for about 4 hours - this make the mousseget a lot stiffer and reallyFUDGY - yuuummmm... Love me some fudgy anything. Is fudgy a word? You know what I mean though. Fudgy.??? Orange Mousse Interior: It is enriched with whipped cream, an orange custard stabilized with gelatin for a delightful citrusy bite.
The mousse you see in the picture above is after 2 hours setting time, for me this would be a minimum. If you don't leave it for at least 2 hours in the fridge you will end up with chocolate puddles not long after you scoop it out!
Melt the chocolate with the orange zest in a bowl over a pan of gently simmering water, or alternatively in the microwave in a microwave-safe bowl on a medium setting in 20-30 second intervals. Set aside to cool.Cut out 2 x 12cm discs from the genoese sponge using a small saucer as a template. Liberally brush one with the Grand Marnier syrup (about 2-3 tbsp), then place it on top of the wafer base. Return to the fridge to chill. It is a dessert you can easily make in advance, so it is ready in the fridge when the main course is eaten and you need a little sweetness afterward.
Melt the chocolate using a bain-marie or in the microwave using 30 second bursts. Pour the melted chocolate into the food processor and pulse a few times until it is incorporated. Don’t overdo it as you’ll start to pop some of the bubbles we whipped up. My recipe has specified soy milk/cream but you can substitute almost any liquid here for a different flavour ganache. Here are some examples: coconut cream, Elmlea plant cream, almond milk or even water! You could add in some extra orange if you wanted, but I like it the way it is. You can also fold through some chopped up chocolate as well for texture, but they’re moussey and delicious the way they are! 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.
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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. 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. This recipe comes from my collection of Cakes and Entremets where you can find an abundance of no bake recipes, like this Chocolate Biscuit Cake, or Philadelphia No Bake Cheesecake. It was also featured in this collection of 10 Delicious New Year's Cake Ideas. Jump to:
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