Orange-Chocolate
by Editorial Staff
Summary
| Prep Time | 3 hrs |
| Cook Time | 2 hrs |
| Total Time | 13 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the cream:
- 400 g whipped cream
- 125 g double cream
- 300 g whole milk couverture
For decoration:
- 200 g dark chocolate couverture
For the marinated oranges:
- 2 orange (s)
- 5 tablespoon Grand Marnier
For the mousse:
- 2 organic orange (s)
- 1 organic lemon (s)
- 6 sheets gelatin, white
- 3 egg yolks
- 100 g suar
- 300 g yourt
- 200 g cream
For the brigadeiros: (Brazilian chocolate balls)
- 1 can condensed milk, sweetened
- 3 tablespoon cocoa powder, unsweetened
- 1 tablespoon butter
- 200 g whole milk chocolate sprinkles
For the New York cheesecake:
- 200 g biscuit (s) (Bolachas Maria, Graham Crackers or Brandt Hobbits biscuits)
- 75 g butter, soft
- 1 pinch (s) salt
- 900 g cream cheese
- 300 g suar
- 30 g cornstarch
- 1 teaspoon vanilla extract
- 2 egg (s)
- 175 g cream
Print Recipe
Pin Recipe Instructions
- For the chocolate cream, heat 100 g whipped cream and 125 g double cream in a saucepan. Remove the saucepan from the heat and melt the couverture, chopped into pieces, in the cream. Chill the chocolate cream in a bowl for 3 hours.
- Then whip the remaining 300 g of cream until stiff. Briefly stir the chocolate cream again until soft and stir in the whipped cream. Put the cream in the cold again for at least 2 hours. Then arrange nicely on a plate with a piping nozzle.
- For the chocolate decoration, place a metal plate in the freezer until it is nice and cold. Melt the couverture in a water bath in a piping bag.
- Slice open the piping bag with the melted chocolate at the tip. Take the cold plate out of the freezer and quickly squirt the chocolate onto the plate like a grid. Put the plate briefly in the freezer again until the chocolate is hard. Then decorate the chocolate cream with it.
- For the marinated oranges, peel the oranges and remove the white skin. Cut out the fruit fillets. Then let the orange fillets steep in the Grand Marnier.
- For the orange mousse, wash the lemon and oranges with hot water and grate the peel finely. Then cut the fruit in half and squeeze. Soak the gelatine sheets in cold water.
- Half fill a saucepan with water and heat, but do not boil. Place a metal mixing bowl in the water bath.
- Beat the egg yolks with the sugar with a hand mixer until creamy. Then add the grated zest and the juice from the oranges and lemon and continue to stir everything together in the water bath until the mixture is frothy. Remove the saucepan from the heat, stir the squeezed out gelatine sheets into the cream one after the other and dissolve.
- Let the cream cool down briefly, then mix in the yoghurt and refrigerate the cream. Whip the cream until stiff and fold it loosely into the orange cream. Pour the mousse into small molds and let them set in the refrigerator. Remove from the molds to serve.
- For the brigadeiros, mix the sweetened condensed milk with the butter and cocoa in a small saucepan. Cook on a low flame, stirring constantly, until the mixture loosens from the bottom of the pan and has a sticky consistency. This takes about 10 minutes.
- Let the mixture cool on a plate, then form small balls and roll them through the chocolate sprinkles.
- For the New York Cheesecake, preheat the oven to 180 ° C top / bottom heat. For the base, finely grind the biscuits in a food processor, add the butter and salt. Put the mixture in a size 28 springform pan and press firmly.
- For the filling, beat the cream cheese, sugar, vanilla extract and starch for about 3 minutes. Gradually add the eggs and cream and stir until creamy.
- Fill a drip pan with water and wrap the springform pan in aluminum foil to prevent water from seeping into the cake.
- Bake in the preheated oven for 60 minutes. Let the cake cool for 2 hours, then chill for at least 6 hours.
- Brush the cheesecake with the cranberry sauce if you like. You can find the recipe for the sauce with my main course.
- Susanne prepared this recipe as a dessert in the program The Perfect Dinner - Day 3 in Stuttgart - on Wednesday, July 1st, 2020.
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