Orange Chocolate Mousse Mirror Cake Recipe

Orange Chocolate Mousse Mirror Cake Recipe
Orange Chocolate Mousse Mirror Cake Recipe photo by Taste of Home
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Orange Chocolate Mousse Mirror Cake Recipe

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A shiny, mirror-like orange glaze covers a chocolate mousse cake to create a delicious show-stopping dessert your guests will be talking about for weeks to come.—Matthew Hass, Franklin, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + freezing

Ingredients

  • 2 cups crushed Oreo cookies (about 20 cookies)
  • 1 teaspoon grated orange zest
  • 1/4 cup butter, melted
  • FILLING:
  • 1 envelope unflavored gelatin
  • 6 tablespoons orange juice
  • 8 ounces semisweet chocolate, chopped
  • 2-1/2 cups heavy whipping cream, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup dark baking cocoa
  • 1 tablespoon grated orange zest
  • GLAZE:
  • 1 envelope unflavored gelatin
  • 1/2 cup plus 1 teaspoon water, divided
  • 3/4 cup sugar
  • 1/3 cup sweetened condensed milk
  • 1 cup white baking chips
  • Orange paste food coloring

Directions

Mix crushed cookies, orange zest and butter; press onto bottom of a greased 9-in. springform pan. Set aside.
In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Stir over low heat until gelatin is dissolved. Set aside.
For filling, melt chocolate with 1/2 cup cream in microwave; stir until smooth. Cool slightly; stir in dissolved gelatin. In a large bowl, beat cream cheese, sugar and cocoa until smooth. Gradually add chocolate mixture and orange zest; mix well. In another bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over crust. Refrigerate, covered, until set, about 4 hours. Freeze, covered, overnight.
For glaze, sprinkle gelatin over 1/4 cup water in a small bowl; set aside (mixture will solidify). Meanwhile, in a small saucepan, combine sugar, milk and remaining water. Bring to a simmer over medium heat, stirring occasionally. Remove from heat. Stir in gelatin mixture until dissolved. Add baking chips; stir with a whisk until melted. Stir in food coloring; mix well. Cool glaze, stirring occasionally, until it reaches 90°, about 40 minutes.
Place cake on an inverted 9-in. pie plate in a foil-lined 15x10x1-in. pan. Pour cooled glaze over frozen cake, allowing excess to drip off. Let glaze set 15 minutes before removing drips from bottom edge of cake. Refrigerate 2 hours before serving. Yield: 16 servings.
Originally published as Orange Chocolate Mousse Mirror Cake in TasteofHome.com 2017

Nutritional Facts

1 slice: 610 calories, 43g fat (25g saturated fat), 97mg cholesterol, 244mg sodium, 47g carbohydrate (40g sugars, 1g fiber), 7g protein.

  • 2 cups crushed Oreo cookies (about 20 cookies)
  • 1 teaspoon grated orange zest
  • 1/4 cup butter, melted
  • FILLING:
  • 1 envelope unflavored gelatin
  • 6 tablespoons orange juice
  • 8 ounces semisweet chocolate, chopped
  • 2-1/2 cups heavy whipping cream, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup dark baking cocoa
  • 1 tablespoon grated orange zest
  • GLAZE:
  • 1 envelope unflavored gelatin
  • 1/2 cup plus 1 teaspoon water, divided
  • 3/4 cup sugar
  • 1/3 cup sweetened condensed milk
  • 1 cup white baking chips
  • Orange paste food coloring
  1. Mix crushed cookies, orange zest and butter; press onto bottom of a greased 9-in. springform pan. Set aside.
  2. In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Stir over low heat until gelatin is dissolved. Set aside.
  3. For filling, melt chocolate with 1/2 cup cream in microwave; stir until smooth. Cool slightly; stir in dissolved gelatin. In a large bowl, beat cream cheese, sugar and cocoa until smooth. Gradually add chocolate mixture and orange zest; mix well. In another bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over crust. Refrigerate, covered, until set, about 4 hours. Freeze, covered, overnight.
  4. For glaze, sprinkle gelatin over 1/4 cup water in a small bowl; set aside (mixture will solidify). Meanwhile, in a small saucepan, combine sugar, milk and remaining water. Bring to a simmer over medium heat, stirring occasionally. Remove from heat. Stir in gelatin mixture until dissolved. Add baking chips; stir with a whisk until melted. Stir in food coloring; mix well. Cool glaze, stirring occasionally, until it reaches 90°, about 40 minutes.
  5. Place cake on an inverted 9-in. pie plate in a foil-lined 15x10x1-in. pan. Pour cooled glaze over frozen cake, allowing excess to drip off. Let glaze set 15 minutes before removing drips from bottom edge of cake. Refrigerate 2 hours before serving. Yield: 16 servings.
Originally published as Orange Chocolate Mousse Mirror Cake in TasteofHome.com 2017

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