lumicero/recipes-ing2inst huggingface dataset:
Title: Almond-Orange Shortbread
Ingredients:
- 1 unsalted butter
- 1 confectioners' sugar
- 3/4 salt
- 1/2 all-purpose flour
- 2 orange, zest of
- 1
- 3/4
Instructions:
1. In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
2. With mixer on low speed, add flour and orange zest; mixt until dough forms.
3. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
4. Cut piece of waxed paper--12" X 6".
5. Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
6. Freeze until firm, at least 1 hour and up to 3 months.
7. (If freezing longer than one day, wrap log again in double layers of plastic film.
8. Preheat oven to 325 degrees F.
9. Remove dough from freezer.
10. With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
11. Bake until edges just begin to turn golden, about 20 minutes.
12. DO NOT OVERBAKE.
13. Cool 5 minutes on sheet; transfer to a rack to cool completely.
Title: Christmas Cookie / Cookies Puffs
Ingredients:
- 6 Crisco shortening
- 1 granulated sugar
- 2 hard-boiled eggs
- 1 orange zest
- 1 baking powder
- 1 all-purpose flour
- 1 2/3 salt
- 1/2 ground nutmeg
- 1/4 mace
- 1/4 granulated sugar
- 1
Instructions:
1. Boil the two whole eggs, cool and peel.
2. Remove the yolks and press through a seive so it is fine ground.
3. Eat the cooked whites for your lunch or snack--!
4. Cream shortening and 1/2 cup of the granulated sugar.
5. Add beaten egg yolk.
6. Cream very well.
7. Add the sieved egg yolks and blend.
8. Add the orange zest and blend.
9. Sift the dry ingredients and the other 1/2 cup of granulated sugar together.
10. Cut the dry ingredients into the creamed ingredients.
11. Add the almonds.
12. Shape into walnut size balls.
13. Dip into slightly frothy egg white.
14. Roll into extra granulated sugar.
15. Bake in preheated oven 350°F for 16- 18 minutes, until golden on bottoms.
16. Can dredge in icing powder if desired.
Title: Chocolate "ganache" Glaze
Ingredients:
- 8 butter
- 2 honey
- 1 1/2
- 1
Instructions:
1. Melt the chocolate chips and the butter in a small heavy saucepan over low heat, stirring constantly.
2. Stir in the milk and the honey until the mixture is smooth and glossy.
3. Let the chocolate cool to spreading consistency, then pour over the cake.
4. Spread chocolate on top and on the sides of room temperature cake.
5. Chill until set.
Title: Banana Splits With Pineapple Brown Sugar Topping - Ww Too!!
Ingredients:
- 1 crushed pineapple
- 1/4 lemon juice
- 2 light brown sugar
- 1/8 ground cinnamon
- 3 bananas
- 1/4 light vanilla ice cream
- 1/4 frozen yogurt
Instructions:
1. Combine the pineapple with juice, lemon juice, sugar and cinnamon in a medium saucepan. Cook over a medium heat, uncovered, stirring occasionally until the sugar is dissolved and the juice is reduced somewhat, about 3 minutes. Set aside to cool slightly.
2. Cut the bananas in half crosswise. Cut each banana half lengthwise, being careful not to cut all the way through. Split the banana halves open and place each one on a small dessert plate. Top each banana with a scoop of ice cream then about 2 1/2 tablespoons of the warm pineapple mixture. Top each with a mint leaf, if using, and serve.
Title: Upside Down Mango Cake
Ingredients:
- 1/4 butter
- 3/4 brown sugar
- 0.5 mangoes
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 ground ginger
- 1/4 salt
- 1 plain yogurt
- 0.5 buttermilk
- 3/4
Instructions:
1. In a well buttered 9-inch springform pan, pour in butter and sprinkle over sugar. Cut Europe's Best Sunburst Mangoes into smaller pieces and place over sugar. Let stand while preparing cake.
2. For the cake, in a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, Beat in vanilla. In a separate bowl, combine flour, baking powder, baking soda ginger and salt. Add flour mixture and yogurt alternately, beating lightly after each addition, making three dry and two liquid additions. Spoon batter gently over mangoes.
3. Place pan on baking sheet and bake in a preheated 350F oven for 55-60 minutes or until a cake tester comes out clean. Let cool in pan on rack for 10 minutes. Run a knife around side of pan, invert onto a serving plate.
4. For the sauce, in a blender or food processor, purée mango and juice until smooth. Serve with cake.
Title: Tiramisu Cake from Tim
Ingredients:
- 1 coffee ice cream
- 1 eggs
- 3 cream cheese
- 1 sour cream
- 1/4 unsalted butter
- 3 vanilla extract
- 2 confectioners' sugar
- 1
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°. Coat standard bundt pan with non-stick cooking spray. Dust with flour, shake out excess.
2. With electric mixer, beat cake mix, melted ice cream, & eggs in a bowl for 3 minutes on medium speed. Scrape into prepared cake pan.
3. Bake at 350° for 40 minutes or until tooth pick comes out clean. Cool pan on wire rack 20 minutes.
4. Frosting: In a large bowl, beat cream cheese, sour cream, butter, liqueur & vanilla on medium speed until light & creamy (2 mins or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Refrigerate while cake cools.
5. Once cake is cool, spread frosting over top & sides. Refrigerate until ready to serve. Dust with cocoa.
Title: Surprise Cookies
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1 peanut butter
- 1/4 butter
- 1 brown sugar
- 2 eggs
- 1
Instructions:
1. Combine peanut butter and brown sugar in a large bowl.
2. Add butter and cream until fluffy.
3. Add eggs and beat well.
4. Gradually add dry ingredients, mixing well.
5. Cover dough and chill at least 30 minutes.
6. Wrap dough around chocolate stars, forming small balls.
7. Bake at 350 degrees for 9 to 11 minutes.
Title: Rolo Prailine Pretzel Bites
Ingredients:
- 20 pecans
- 20
Instructions:
1. Lay desired amout of pretzels on a baking sheet.
2. Top each pretzel with 1 rolo piece.
3. Bake in the oven at 350F for 2 mins, to soften the chocolate.
4. Top each rolo with 1 prailine (or plain pecan), squishing it a little so it sticks.
5. Enjoy!
Title: Bananacot Snack Cake
Ingredients:
- 3/4 banana
- 3/4 applesauce
- 1/4 eggs
- 4 canola oil
- 2 vanilla
- 1 sugar
- 2 flour
- 2 nutmeg
- 1/2 cinnamon
- 1 salt
- 1 baking soda
- 1 baking powder
- 2 cream cheese
- 6 butter
- 2 vanilla
- 1/2 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°F and spray a 13x9 baking dish with non-stick cooking spray.
2. In large bowl with a hand mixer or bowl of stand mixer, beat together the bananas, applesauce, apricot preserves, eggs, oil and vanilla.
3. Add sugar and beat til combined.
4. In a medium bowl, whisk together the flour, nutmeg, cinnamon, salt, baking soda and baking powder. Fold into wet ingredients.
5. Bake at 350°F for 25 minutes or until toothpick in the center comes out clean. Cool on wire rack and then frost.
6. For Frosting:
7. Beat together cream cheese, apricot preserves and butter. Add vanilla.
8. Beat in powdered sugar, adding more by tablespoons if needed, to reach desired frosting consistency.
Title: Struffoli (Honey Balls)
Ingredients:
- 6 eggs
- 1 sugar
- 1 1/2 flour
- 2 1/2 baking powder
- 1/2 lemon rind
- 1/2 flour
- 1 honey
- 1/8 lemon juice
- 1/8 water
- 1 1/2 lemon zest
- 2
- 1/2
- 2
Instructions:
1. Beat together eggs, sugar, and oil until foamy. Add flour and baking soda slowly while kneading. Knead the dough until it forms a smooth ball.
2. Divide into 8 smaller balls. Roll each ball into a rope 1/2 inch across, and cut into pieces 1/3-1/2 inch long. Flour each piece lightly to prevent them from sticking together. Fry dough in oil at 375 until golden brown and puffy. Drain well. Arrange fried dough in a tray or mixing bowl.
3. Prepare Honey Glaze, and pour over fried dough turn dough until evenly coated with Honey Glaze.
4. Honey Glaze directions:
5. Boil liquid ingredients until thick remove from heat, and pour over cake.
6. Arrange in a pyramid on a serving plate, and cover with candy sprinkles or slivered almonds.
7. Cool before serving.
Title: Orange-Pineapple Delight
Ingredients:
- 1 crushed pineapple
- 1 1/2 boiling water
- 1 orange gelatin
- 1 cream cheese
Instructions:
1. Drain pineapple well, reserving juice.
2. Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
3. Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
4. Stir pineapple/orange juice into jello.
5. Reserve one cup of the jello mixture; leave this at room temperature.
6. Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
7. Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
8. Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
9. Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
10. Refrigerate for 4 hours or until firm; unmold and serve.
Title: Easy Apple Crisp
Ingredients:
- 4 apples
- 1 cinnamon
- 1/2 water
- 1/2 margarine
- 3/4 flour
- 1 sugar
Instructions:
1. Peel and slice apples into wedges.
2. Combine them in a baking dish with the cinnamon and water.
3. In a separate bowl, combine margarine, sugar, and flour.
4. When it's consistancy is crumbly, sprinkle the mixture over the apples.
5. Bake for 30 minutes in a 400 degree oven.
Title: Rutabaga Cake
Ingredients:
- 3 eggs
- 1/2 buttermilk
- 1/4 vanilla
- 2 flour
- 2 1/2 dark brown sugar
- 1/4 granulated sugar
- 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 2 salt
- 1/2 crushed pineapple
- 1 walnuts
- 1 flaked coconut
- 1/2 powdered sugar
- 1
- 2 -3
Instructions:
1. In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
2. Cream together.
3. Sift together dry ingredients and add to creamed mixture.
4. Drain pineapple reserving juice for glaze.
5. Fold pineapple, nuts, rutebagas and coconut into batter.
6. Pour into bundt pan that has been well greased and dusted with flour.
7. Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
8. Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
9. When completely cool, top with pineapple glaze.
10. TO PREPARE GLAZE:.
11. Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.
Title: Cream Puffs
Ingredients:
- 1 water
- 2 1/2 butter
- 1/4 salt
- 1/2 sugar
- 3/4 flour
- 5 eggs
- 2 1/4 milk
- 1/2 heavy cream
- 3/4 sugar
- 5 cornstarch
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 400 F.
2. Butter and flour a large baking sheet.
3. To make the pastry puff: In a sauce pan, mix water, butter, salt, and the one half teaspoon of sugar and bring to a boil.
4. As soon as it boils, remove the pan from the heat and add the flour all at once.
5. Using a rubber spatula, beat in the flour.
6. Place the sauce pan over high heat and continue beating for 2 minutes.
7. Remove from heat and scrape contents of pan into bowl.
8. Add 4 eggs, 1 at a time, beating vigorously after each addition until smooth.
9. Place the dough pastry in a bag with a one half inches plain tip.
10. Pipe mounds 2 inches in diameter and 3 inches apart onto the baking sheet.
11. You should have 16-20 mounds.
12. In a bowl, beat the remaining egg until well blended.
13. Using a pastry brush, lightly brush each mound with beaten egg.
14. Bake until the puffs are golden brown, or for 30 minutes, whichever comes first.
15. Transfer the puffs to a rack and let cool completely.
16. When the puffs are cool, slice off the top one third of each puff.
17. Reserve the tops.
18. To make the pastry cream<U+0085>.
19. In heavy saucepan over medium heat, combine one and a half cups of the milk, cream and sugar and bring almost to a boil, whisking once or twice to dissolve the sugar.
20. Meanwhile, place the cornstarch in a small bowl and add one half cup of the milk, stirring to dissolve the cornstarch.
21. Add remaining milk, the whole egg, egg yolk, and vanilla.
22. Whisk together until smooth.
23. When the hot milk mixture is about to boil, pour in the cornstarch mixture, whisking continuously until completely blended.
24. Continue to heat the mixture, whisking constantly, until it boils and thickens to the consistency of custard pudding.
25. Remove from the heat, pour into a bowl and press a piece of plastic wrap directly into the surface to prevent skin forming.
26. Let cool completely before using.
27. Spread desired amount of pastry crème onto the bottom half of each pastry puff.
28. Replace top one-third of pastry puff.
29. Bon appetite!
Title: Animal Cracker Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/8 nutmeg
- 1/2 mace
- 12 unsalted butter
- 1 sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Over small bowl, sift together the flour, baking powder, salt, nutmeg and mace, set aside.
2. In bowl of electric mixer beat butter on high speed for 2 minutes.
3. Reduce the speed to medium, slowly add sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down sides of bowl.
4. Add the egg and vanilla and beat for 1 minute, again stopping once to scrape down the sides of the bowl.
5. Stop the mixer and add half of the flour mixture.
6. eat on low speed until most of the flour has been absorbed.
7. Add remaining flour and beat until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2-3 minutes.
8. Turn dough out onto a work surface and divide into 2 equal balls. Shape eacy into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
9. Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap.
10. Roll out dough to 1/8 inch thickness (If dough cracks while rolling, let it stand at room temperature for 5-10 minutes) Remove plastic wrap and place the dough on a floured work surface. Lightly dust the top of dough with flour.
11. Preheat oven to 350.
12. Line several baking sheets with parchment paper. Dip cookie cutters (I have circus animal shapes) into flour just before using and cut out the shapes.
13. Bake cookies until very light golden brown, 14-16 minutes. Transfer to wire rack and alow to cool to room temperature.
Title: Chocolate Cherry Skillet Cake
Ingredients:
- 3 eggs
- 1 cherry pie filling
- 1/4 water
- 1/2 Cool Whip
- 1
- 1/3
Instructions:
1. Preheat oven to 350*.
2. Lightly spray an oven proof skillet.
3. Seperate eggs over med mixing bowl, set egg yolks aside for another use.
4. Lightly whisk egg whites.
5. Add pie filling water and almond extract, mix well.
6. Add cake mix, mix until well blended.
7. Pour batter over bottom of skillet, spreading evenly.
8. Bake uncovered 25-30 minutes or until cake tester comes out clean.
9. Remove cake from oven to rack to cool 10 minutes.
10. Loosen edges of cake with flat sided knife.
11. Invert cake onto large heat proof serving platter.
12. Stir ice cream topping till smooth, may warm in microwave a bit to soften.Carefully spread evenly over top of cake.
13. Cut into wedges, serve warm with frozen yogurt or thawed Light Cool Whip if desired.
Title: Strawberries with Rum Cream
Ingredients:
- 1 strawberry
- 1 sour cream
- 2 brown sugar
- 2 dark rum
Instructions:
1. Whisk together the sour cream, sugar and rum.
2. Mix in the strawberries.
3. Cover and refrigerate until needed.
Title: Scout's Best Dump Cake
Ingredients:
- 1 pears
- 2 bananas
- 2 butter
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. In a 13"x9" baking dish, evenly distribute pears, the juice or syrup they were packed in, and the banana slices.
3. Pour the dry cake mix over the fruit, making it as even as possible and slightly packing it down.
4. Thinly slice the butter into pats and dot the top of the cake mix with them.
5. Bake at 350F for 40 minutes.
6. Cool for 20 minutes, so you don't burn your mouth! This tastes especially good with ice cream or vanilla yoghurt.
Title: Strawberry-Blueberry Cookie Crisp
Ingredients:
- 4 strawberries
- 2 blueberries
- 1/2 pecans
- 1/2 sugar
- 1 cornstarch
- 3
- 12
Instructions:
1. Heat oven to 375 degrees.
2. Coat a shallow 2-quart casserole with nonstick cooking spray.
3. In large bowl, toss together strawberries, blueberries, pecans, sugar and cornstarch.
4. Spoon into the prepared baking dish and drizzle with orange juice.
5. Sprinkle cookie crumbs over fruit mixture.
6. Bake at 375 degrees for 20-25 minutes or until bubbly and topping is nicely browned.
7. Cool; serve warm.
Title: Strawberry Cheesecake Trifle
Ingredients:
- 2 cream cheese
- 2 confectioners' sugar
- 1 sour cream
- 1/2 vanilla extract
- 1/4 vanilla extract
- 1/2 sugar
- 1 fresh strawberries
- 1 sugar
- 1
- 2
- 3
Instructions:
1. In a large bowl, cream together cream cheese and sugar; add sour cream, vanilla and almond extract. Set aside.
2. In a small, deep bowl, whip the cream, vanilla and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces; set aside.
3. Combine strawberries, sugar and almond extract. Layer together in large glass bowl, starting with strawberries, then adding cake mixture. Continue layering; finish with strawberries. Cover with plastic wrap; chill well. Yield: 24 servings.
Title: Cashew Nut and Chocolate Mousse (Mousse De Castanhas De Caju E C
Ingredients:
- 2 dark chocolate
- 1/2 sugar
- 5 cashew nuts
- 1 heavy cream
- 1
- 5
Instructions:
1. Break the chocolate into small pieces and put into the top of a double boiler set over boiling water.
2. Pour in 3 tablespoons water and the sugar and stir until the chocolate has melted and the sugar dissolved.
3. Remove from the heat and beat in the egg yolks one by one.
4. Stir in the nuts.
5. Beat the cream until it stands in peaks and fold into the chocolate mixture.
6. Beat the whites until they stand in firm peaks and fold into the mixture, gently but thoroughly.
7. Pour into a serving dish and refrigerate overnight or until set.
8. Serve, if liked, with whipped cream.
Title: Dark Chocolate Peanut Butter Brownies
Ingredients:
- 1/4 butter
- 1 bittersweet chocolate chips
- 1/8 chunky peanut butter
- 1/4 creamy peanut butter
- 1/2 Splenda granular
- 1 sugar
- 1 vanilla extract
- 2 egg
- 1/4 whole wheat flour
- 1/3 peanut butter
- 1/2 powdered sugar
- 1
- 3 -4
- 1
Instructions:
1. Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
2. Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
3. Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
4. Add the flour and stir for about one minute, until batter becomes smooth and glossy.
5. Stir in mini chocolate chips.
6. Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
7. Cool on a wire rack.
8. To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
9. On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
10. Spread over cooled brownies.
11. Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
12. Store leftovers in refrigerator.
Title: Apple Cherry Pecan Crisp
Ingredients:
- 6 Red Delicious apples
- 6 granny smith apples
- 1 dried cherries
- 1 cinnamon stick
- 1 brown sugar
- 1/2 all-purpose flour
- 1/4 brown sugar
- 5 sugar
- 1 1/2 salt
- 1 1/2 butter
- 1 pecans
- 1 1/2
Instructions:
1. Peel and core apples. Cut into 1/8-inch pieces. Simmer all filling ingredients until apples become soft.
2. Put first 4 ingredients in mixer bowl with paddle attachment.
3. Cut butter into small cubes and chill. Add to above ingredients and mix until mealy. Add pecans to above and pulse to mix.
4. Place apple mixture in a large 2-inch deep baking dish. Top with crisp topping. Bake at 350°F for 45 minutes until top is browned.
Title: Lemon Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 dried tarragon
- 1 lemon juice
- 1 eggs
- 1/3
- 4
- 2/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl, stir together cake mix and pudding mix.
4. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture.
5. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil.
6. Beat on low speed until blended.
7. Scrape bowl, and beat 4 minutes on medium speed.
8. Pour batter into prepared pan.
9. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Title: Danish Oatmeal Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 1 confectioners' sugar
- 2 vanilla extract
- 1 oatmeal
- 1 pecans
- 1 -2 confectioners' sugar
Instructions:
1. Preheat an oven to 325 degrees F (165 degrees C).
2. Line a baking sheet with parchment paper.
3. In a bowl, mix the flour, baking soda, and salt.
4. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy.
5. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
6. With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet.
7. Bake in the preheated oven until lightly browned, about 20 minutes.
8. Let cool completely before sprinkling cookies with confectioners' sugar.
Title: Espresso Chocolate Mousse With Orange Mascarpone Whipped Cream
Ingredients:
- 1/2 sugar
- 3 instant espresso powder
- 1/4 bittersweet chocolate chips
- 1 mascarpone cheese
- 3 powdered sugar
- 1/4 orange zest
- 2
- 1/2
- 2
- 1
Instructions:
1. For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
2. *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
3. For the Cream: In the bowl of an electric mixer, stir together the
4. mascarpone cheese and the orange juice until smooth. Add the cream,
5. powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
6. * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.