Chocolate paradise (2/3)

Yield: 10 Servings

Measure Ingredient
\N \N See part 1

2. In a small saucepan, combine the orange juice and sugar. Cook over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the mixture is hot. Do not let the syrup boil.

Remove the pan from the heat. Stir in the Grand Marnier and cool the orange syrup to room temperature.

Make the dark chocolate mousse: 1. Put the chocolate in a food processor fitted with the metal chopping blade. Process for 30 to 45 seconds, until finely chopped.

2. In a small saucepan, set over medium heat, bring the milk to a gentle boil. With the motor of the food processor running, pour the hot milk through the feed tube. Process for 15 to 25 seconds, until the chocolate is completely melted. Scrape down the side of the workbowl. Add the oil and vanilla to the chocolate mixture. Process for 15 to 25 seconds, until the mixture is smooth and creamy. Scrape the chocolate mixture into a large bowl. Let the chocolate mixture stand for a few minutes, until tepid.

3. In a chilled 4½-quart bowl of a heavy duty electric mixer, using the wire whip attachment, whip the cream at medium-high speed, until soft mounds barely start to form and the cream is still pourable. Do not overwhip the cream.

4. Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or it will become grainy. Cover the surface of the mousse with plastic wrap and freeze for about 30 minutes, until it starts to set.

Line the loaf pan with sponge cake: 1. Cover the cooled sponge cake with a flat baking sheet and invert the cake. Carefully peel off the aluminum foil. Cover the sponge cake with a piece of waxed paper and top with a flat baking sheet. Reinvert the sponge cake so that it is right side up.

2. Using the bottom of 9 ¼-by-5 ¼-by-2 ¾-inch non-stick metal loaf pan (such as Ekco Baker's Secret) as a guide, cut a rectangular piece of sponge cake big enough to cover the bottom of the loaf pan. In the same manner, cut two pieces of sponge cake to line the two long sides of the loaf pan. Cover the remaining piece of sponge cake with plastic wrap and reserve to later top the mousse-filled mold. The two short ends of the loaf pan will not be lined with cake.

3. Line the bottom and sides of the loaf pan with a double thickness of plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.

4. Brush the tops of the three cut pieces of sponge cake with three-quarters of the orange syrup. Line the bottom and one long side of the loaf pan with two pieces of the sponge cake. Cover the pan and the remaining cut piece of sponge cake with plastic wrap and set aside while preparing the white chocolate orange mousse.

Make the white chocolate orange mousse: 1. Put the Grand Marnier in a small heatproof cup. Sprinkle the gelatin over the liqueur and let the mixture soften for 5 minutes.

2. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin hot until ready to use.

3. Put the white chocolate in a medium bowl. In a small saucepan, heat the milk with the reserved 1 ¾ teaspoons orange zest over medium heat until the milk comes to a boil. Pour the hot milk mixture over the bowl of chocolate. Let the mixture stand without stirring. Pour the hot gelatin over the chocolate/milk mixture. Gently whisk until smooth. Stir in the oil and vanilla until blended. Let the mixture cool for 10 to 15 minutes, until tepid.

4. In a chilled large bowl, using a handheld electric mixer, set at medium-high speed, whip the cream just until soft mounds barely start to form and the cream is still pourable. Do not overwhip.

5. Using a rubber spatula, temper the tepid white chocolate mixture/gelatin mixture by folding one-fourth of the whipped cream into it just until blended. Fold in the remaining whipped cream. Do not overfold or the mousse will become grainy. Leave the white chocolate orange mousse at room temperature.

(continued in part 3)

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