KITCHENAID KPFP850 - Manual (Page 93)

91
F
OOD
P
ROCESSOR
R
ECIPES
1 ⁄
2
cup semisweet
chocolate chips
1 ⁄
4
cup granulated sugar
6 strips orange peel, orange
portion only
1 ⁄
2
cup milk
1 teaspoon unflavored gelatin
1 tablespoon water
1 cup whipping cream
1 ⁄
4
cup powdered sugar
Position multipurpose blade in work bowl. Add chocolate chips, granulated sugar, and orange
peel. Process until chocolate and peel are finely chopped, about 35 seconds. Set aside.
In small saucepan over medium heat, heat milk until very hot but not boiling. In small
bowl, sprinkle gelatin over water. Let stand 10 to 15 seconds to soften. Add to hot milk.
Reduce heat to medium-low. Cook and stir until gelatin dissolves.
With processor running, slowly add hot milk mixture to chocolate mixture through small
feed tube. Process until smooth, 10 to 20 seconds, scraping sides of bowl if necessary.
Remove to medium mixing bowl. Refrigerate about 30 minutes.
Meanwhile, wash processor. Position egg whip attachment in work bowl. Add whipping
cream and powdered sugar. Process until soft peaks form, 1
1 ⁄
2
to 2 minutes. Fold into
cooled chocolate mixture. Refrigerate 15 to 20 minutes to thicken. Spoon into individual
dessert dishes. Refrigerate until serving.
Yield: 4 servings ( 1 ⁄
2
cup per serving).
Tip: Garnish with orange twists or mandarin orange segments, if desired.
Per Serving: About 400 cal, 2 g pro, 39 g carb, 27 g total fat, 16 g sat fat, 85 mg chol,
20 mg sod.
CHOCOLATE-ORANGE MOUSSE