Orange Shaped Dessert Recipe | Provecho

Orange Shaped Dessert Recipe

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10 hr

Posted on May 2, 2026

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sophiesophss

Orange Shaped Dessert Recipe

Ingredients

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Directions

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Notes

(Tip: Blend in a tall plastic cup for less mess. I like using the cups for the nutri bullet blender.) (Tip: Gelatin is optional but it will allow the structure of the insert to hold together once frozen and completed. If you feel that the texture is rubbery at all, try reducing or removing gelatin altogether.) (Tip: I like to use a truffle sphere mold which is typically used for small chocolates but will work perfectly for our desserts.) (Tip: Gelatin is recommended for this step as our mousse could melt and lose shape quickly when we remove it from the freezer later.) (Tip: When melting chocolate it's important to make sure no water gets into the chocolate as well as avoiding too much heat. If your chocolate turns chunky and grainy it has likely seized meaning that the temperature of melting was too high or too much moisture was introduced. It's important to melt chocolate slowly over steam or at short intervals in the microwave to get the smooth silky texture we're looking for.) (Tip: AVOID using a water based food dye. This will cause your chocolate mixture to seize and instantly turn chunky and unusable. You will need an oil based food dye to keep the mixture smooth and silky.) (Tip: Avoid dipping twice or the chocolate may crack once set. One dip is perfect!) (Do not place these back in freezer after setting as you run the risk of the chocolate cracking. Once set, they can be stored in the fridge.)

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