Quick Chocolate-Orange Cups with Cranberry Sauce and Toasted Nuts - photo 1
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Quick Chocolate-Orange Cups with Cranberry Sauce and Toasted Nuts

Desserts Dishes for Special Occasions 30 min Easy 10 wyświetleń ~41.54 PLN - (0)
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Description

Quick chocolate-orange cups are a light, seasonal dessert that combines the intensity of dark chocolate with the refreshing hint of orange and tart cranberry. The dessert was inspired by classic mousses and winter fruit sauces — you can prepare it in a short time, making it an ideal choice for gatherings on cooler days or as an elegant finish to a home-cooked dinner. The cups look beautiful in layers: glossy chocolate mousse at the base, warm or slightly chilled cranberry sauce, and crunchy, toasted nuts on top. Serve them on their own or with creamy whipped cream or a scoop of vanilla ice cream; they present attractively in clear cups and entice with a contrast of flavors and textures.

Ingredients Used

Ingredients (15)

Servings:
4
  • Dark chocolate 70% 150 g
  • 30% cream 300 ml
  • Powdered sugar 50 g
  • Orange juice 80 ml
  • Frozen cranberries 150 g
  • Granulated sugar 60 g
  • Hazelnuts 80 g
  • Butter 10 g
  • Chilled espresso coffee 20 ml
  • Cocoa 10 g
  • Orange zest 6 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh mint (bunch) 0.2 pęczków
  • Candied orange peel 20 g
  • Gelatin 5 g
💰 Szacowany koszt dania: ~41.54 PLN (10.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Chocolate mousse

1

Prepare your workspace: place a bowl and a whisk or mixer attachments on the countertop. Chop the chocolate into small pieces with a knife so it melts quickly. Set a saucepan with 2–3 cm of water over medium heat and bring to a gentle simmer (small bubbles at the bottom). Place a metal or heatproof bowl on top of the saucepan (double boiler). Add the chopped chocolate and butter (10 g) to the bowl. Stir with a spatula until the chocolate is smooth and glossy (about 3–5 minutes).

Ingredients: Dark chocolate 70%, Butter
Use a heatproof or metal bowl and a small saucepan. Make sure the bowl does not touch the water. Monitor the temperature — too hot of a bath (steaming) can burn the chocolate. If you don't have a double boiler, melt the chocolate very briefly in the microwave (30 s, stir, repeat in 10 s intervals).
2

When the chocolate is melted, remove the bowl from the water bath and let it sit for 2 minutes to cool down. In the meantime, whip the 30% cream with a mixer on low speed until it starts to thicken, then increase the speed and whip to soft peaks (about 2–3 minutes). 'Soft peaks' is the point when the whisk leaves a mark, and the cream holds its shape but gently falls when the whisk is lifted.

Ingredients: 30% cream
Use a well-chilled metal or ceramic bowl (you can place it in the fridge for 10 minutes beforehand). Do not whip the cream until stiff - it should be light and fluffy. If you don't have a mixer, whip the cream by hand with a whisk for 6–8 minutes.
3

Add a tablespoon of whipped cream to the cooled chocolate and mix vigorously to thin out the mixture. Then, gently add the remaining whipped cream to the bowl with the melted chocolate in three batches, folding it in with a spatula from the edge to the center (folding technique). Add the grated orange zest, cocoa (10 g), chilled espresso coffee, and a pinch of salt. If you are using gelatin: dissolve 5 g of gelatin in 25 ml of hot water according to the instructions, cool for 2 minutes, and mix in a thin stream into the mixture.

Ingredients: 30% cream, Dark chocolate 70%, Orange zest, Cocoa, Chilled espresso coffee, Salt, Gelatin
Gently fold the mixture to avoid destroying the aeration — move the spatula in a sweeping motion. If you skip the gelatin, the mousse will require longer cooling (~2–3 hours).

Cranberry sauce

4

In a small saucepan, add frozen cranberries (150 g) and granulated sugar (60 g). Add orange juice (80 ml). Place over medium heat and cook, stirring, until the fruit starts to burst and the mixture thickens — this will take about 6–8 minutes. When the sauce reaches the consistency of a slightly thick jam, remove from heat. Taste and sweeten if necessary: the sauce should be distinctly tart with a hint of sweetness.

Ingredients: Frozen cranberries, Granulated sugar, Orange juice
Use a wide saucepan to allow the liquid to evaporate faster. If you want a smooth sauce, you can blend it with an immersion blender until smooth after slightly cooling.

Roasted nuts

5

Heat a dry skillet over medium heat. Add hazelnuts (80 g) and toast them, stirring every 30 seconds, until the skin starts to crack and the nuts become fragrant (3–5 minutes). Transfer the hot nuts to a dry cloth, cover, and rub vigorously to remove the loose skin. Chop the nuts coarsely. In the same skillet, melt butter (10 g), add the chopped nuts, and sauté for 1 minute to give them a shine.

Ingredients: Hazelnuts, Butter
Be careful, as the nuts can easily burn towards the end of toasting. Use a medium non-stick skillet; if you prefer, do it in the oven: 8–10 minutes at 170°C.

Assembly and decoration

6

Divide the mousse into 4 transparent cups: place an equal layer of mousse (about 80–90 g per cup) at the bottom of each. On top, add 2–3 tablespoons of hot (slightly cooled) cranberry sauce. Sprinkle each portion with toasted nuts. If using, decorate with pieces of candied orange peel and a mint leaf.

Ingredients: Dark chocolate 70%, Frozen cranberries, Hazelnuts, Candied orange peel, Fresh mint (bunch)
If you used gelatin, place the cups in the fridge for 20–30 minutes to let the mousse set slightly. If without gelatin, chill for 1–2 hours. Serve the cups slightly chilled or at room temperature — the temperature affects the texture of the mousse.

Final tips

7

Check the taste before serving: add a pinch of salt on the surface of the mousse to enhance the flavor. If the sauce seems too thin, reduce the cooking time next time. It’s best to serve the cups within 24 hours of preparation — the nuts will stay crunchy the longest if added just before serving.

Ingredients: Salt
Use a small teaspoon to portion the sauce when serving, and a silicone spatula to scrape the mousse out of the bowl. Do not store assembled cups with sauce for long — the sauce will soak into the mousse.

Fun Fact

💡

The combination of chocolate and orange has a long tradition — as early as the 19th century, confectioners combined these flavors because citrus oils perfectly enhance the aromas of chocolate.

Best for

kolacja zimowa spotkanie z przyjaciółmi romantyczna kolacja

Tips

🍽️ Serving

Serve the bowls in clear glasses or low cups to showcase the layers. For a contrast in texture, add a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with extra orange zest just before serving to maintain the shine.

🥡 Storage

Store the puree in the refrigerator for up to 24 hours in tightly sealed containers. The cranberry sauce can be stored in the refrigerator for up to 5 days in a jar. Store the roasted nuts separately in an airtight container for up to 3 days to maintain their crunchiness. To serve the chilled puree again, take it out 10–15 minutes before serving to achieve a better consistency.

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