A no-bake mousse cake with chocolate n oranges

1. RECIPE – CHOCOLATE ORANGE MOUSSE CAKE
Steps
Prepare Biscuits Base
Prepare Chocolate Mousse
Prepare Orange Mousse
Prepare Candied Orange Slices
Prepare Orange Jelly
Procedure
1. Prepare Biscuits Base
Take 2 half roll packs of Oreo Biscuits, crush them with the help of a roller pin. Take
melted butter almost 3-4 table spoons and add it to crushed oreo biscuits. Mix well
and pour in a springfoam pan. Use a spoon to spread and press the biscuits well at
bottom. Rest in fridge for 10 minutes to settle.
Tips: Springfoam pan is better to use as it is non-stick and has a removable base.
Its sides also expand by use of a clamp so it is easier to take out the prepared cake.
2. Prepare Chocolate Mousse. In a bowl, take 2 packs of chilled tetrapack
cream of any brand. I used Milkpak cream. Add 2 – 3 tablespoons of powdered

2. sugar. Use an electric beater to beat it for 4-5 minutes until it becomes fluffy. Once
ready, separate it into 2 portions.
Take a glass bowl, add half pack of tetra pack cream into it and heat in microwave
oven for 30-45 seconds. Then add a handful of chocolate chips into it, 1-2 table
spoon of room temperature butter and 1 table spoon of powdered sugar. Mix well
as the chocolate melts. Place the bowl in a pan having boiled water and mix until all
chocolate is melted. In a separate bowl take ¼ or ½ cup of milk, heat it in microwave
oven for 30 seconds and add 2 teaspoons of gelatin powder in it. Mix well till gelatin
melts. Then pour this gelatin milk in chocolate bowl and keep mixing over heat
simmer until everything is well combined. Remove from heat and let rest for 5
minutes to cool down.
Then Add this chocolate mixture into first half portion of beaten cream. Mix well
using a beater. Then pour it into the cake tin upon the biscuit layer. Let set in fridge
for 10-15 minutes.
Tips: Do not allow any water on pan to enter the chocolate bowl, it will spoil it. Do
not heat chocolate bowl directly in over or stove, it will psoil the chocolate. It has to
be heated indirectly using water simmer, as shown in picture.
3. Prepare Orange Mousse. Take the 2nd half portion of beaten cream. Extract fresh
juice of 2 x oranges (kinnoo) and heat it in a bowl in microwave for 1 minute. Then
add 2 teaspoons of gelatin powder into it and mix well until gelatin is dissolved and
combined well. Then pour this juice mixture into 2nd portion of beaten cream and mix
well with the help of beater. Pour in this mixture as a layer on top of chocolate
mousse layer in the cake tin. Rest it in fridge for 10-15 minutes to settle.
Tips: Orange juice should be strained to remove the seeds and pulp. You can let
the pulp go in if desired.
4. Prepare Candied Orange Slices. Take an orange and cut it into lateral slices
(sideways). Remove seeds. Boil the slices in boiling water for 2-3 minutes. Then
remove from boiling water. In another pan, make sugar syrup (1:1 sugar + water).
Once it is boiling add in the orange slices and let cook for 3 minutes. Do not stir as
it may break the slices. Turn the slices upside down in between. Then remove from

3. sugar syrup and let cool on a tray. Cut the clices in your desired shape for placing
on top of cake tin.
Tips: Kinno and fruiteer are soft and not recommended for this. It is better to use
hard skin orange like Maalta or Musambi.
5. Prepare Orange Jelly. Get a pack of Orange jelly from market and cook it as
per description on the packet. Once ready, let it cool for few minutes and then pour
in on top of the cake tin. Let cool for 10 minutes and then place the tin in fridge for
4- 6 hours.
Tips: For making jelly, use less water than recommended on the pack to make
the jelly more thick so that it take good stable shape. You can also add a teaspoon
of gelatin powder while cooking for making it firm but that gelatin powder should ne
white powder. Brown powder of gelatin will make the jelly become translucent.
6. Serving. After 4 – 6 hours in fridge, your cake is ready. Take a cloth soaked
in hot water, squeeze it to drain extra water and wrap the cloth on side walls on tin for 30
seconds. This will loosen the mousse. Then open the clamp and remove the base of pan.
Use a sharp knife or cake spoon to shift the cake from tin base to a dish. The dish should
be flat surface and not concave.
Enjoy :D