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 Orange Jelly with Creamy Chocolate Mousse Recipe
I suggest cooking a simple and delicious dessert with orange juice and chocolate mousse. It turned out very sweet and sour. For those who like just such tastes. Don't be afraid to experiment.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Jelly:
Chocolate mousse:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Jelly:
Chocolate mousse:
Instructions
  1. Use a juicer to prepare orange juice.
    Use a juicer to prepare orange juice.
  2. Add sugar to the juice, heat on the stove until the sugar dissolves, add instant gelatin, stir until it dissolves, remove from heat (do not bring to a boil!), strain.
    Add sugar to the juice, heat on the stove until the sugar dissolves, add instant gelatin, stir until it dissolves, remove from heat (do not bring to a boil!), strain.
  3. To make this jelly, I used dessert jars. Pour the jelly into jars, let the jelly cool, put it in the refrigerator until it hardens (for 2-3 hours).
    To make this jelly, I used dessert jars. Pour the jelly into jars, let the jelly cool, put it in the refrigerator until it hardens (for 2-3 hours).
  4. Then prepare a creamy chocolate mousse. Bring milk to a boil on the stove, remove from heat, add instant gelatin.
    Then prepare a creamy chocolate mousse. Bring milk to a boil on the stove, remove from heat, add instant gelatin.
  5. Stir until the gelatin dissolves, strain.
    Stir until the gelatin dissolves, strain.
  6. Add chocolate pieces to the milk with gelatin.
    Add chocolate pieces to the milk with gelatin.
  7. Stir the mass until a homogeneous mass is obtained (if the chocolate pieces have not melted yet, the mass can be heated a little on the stove, just the mass needs to be stirred constantly). Let the mass cool down.
    Stir the mass until a homogeneous mass is obtained (if the chocolate pieces have not melted yet, the mass can be heated a little on the stove, just the mass needs to be stirred constantly). Let the mass cool down.
  8. Beat the sour cream well with a mixer.
    Beat the sour cream well with a mixer.
  9. Mix the whipped cream and chocolate mass.
    Mix the whipped cream and chocolate mass.
  10. Squeeze the creamy chocolate mousse onto the frozen jelly from the pastry syringe.
    Squeeze the creamy chocolate mousse onto the frozen jelly from the pastry syringe.
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