NEW Blood Orange & Chocolate Mousse Cake Pops (Liquid Eggs)

Push Pop

Yield: 50 servings

Preheat oven to 350° F. Line a quarter-sized sheet pan with parchment paper, grease and flour, tapping out excess flour; set aside.
Sift together the flour, baking powder and salt; set aside.
In a blender, combine the sugar, lemon juice, eggs and vanilla; pulse until combined.
With the machine slowly running, drizzle the canola oil through the feed tub in a steady stream.
Pour the liquid egg mixture into a bowl. Fold in the dry ingredients until combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 5 minutes, then rotate the pan and reduce oven temperature to 325° F and bake for an additional 10 minutes.
Remove the cake from the oven to a wire rack to cool for 10 minutes before de-panning. Allow to cool completely before cutting. Cooled cakes can be double wrapped in plastic and placed in a zip-top bag for storage in the freezer for up to 2 months.

Ingredients	Percent (%)	Grams	Volume
Gelatin, powdered	0.74	3.7	2 tsp.
Water, cold	6.27	31.34	2 tsp.
Heavy cream part 1	11.23	56.13	1/4 cup
Egg yolks, sugared	4.78	23.91	1 fl. oz.
White chocolate	20.94	104.72	3.75 oz.
Blood orange juice concentrate	9.57	47.83	2 oz.
Orange extract	0.50	2.51	1/2 tsp.
Natural orange food color	0.88	4.38	3/4 tsp.
Natural red food color	1.09	5.47	1 1/4 tsp.
Heavy cream part 2	29.75	148.27	2/3 cup
Egg whites, liquid EZ whip	14.25	71.74	2.5 fl. oz.
Total	100.00	500.00

Sprinkle the gelatin over the water and set aside for 5 minutes to hydrate.
Place the chocolate in the bowl of a food processor and pulse until finely chopped.
Place Cream Part 1 in a saucepan and bring to a simmer over medium-high heat. Pour a small amount of the cream into the sugared egg yolks and whisk to combine. Pour the yolk mixture back into the remaining cream in the saucepan. Cook, whisking constantly, until thickened. Remove from the heat and add the bloomed gelatin, orange extract and color to the custard and stir for 30 seconds until the gelatin is dissolved. Set aside to cool for 15-30 minutes (if too hot, may melt whipped cream; if too cool, gelatin may start to set prematurely).
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed until they hold firm peaks. Remove the egg whites to a large bowl.
In the bowl of the mixer, pour the cream (no need to wash). Whip on medium high speed until the cream holds medium firm peaks. Remove the whipped cream to the bowl with the egg whites.
Fold the custard into the egg and cream mixture gently, using a rubber spatula.
Scoop into piping bag and refrigerate until slightly set, about 1 hour. If the mousse is too soft, it will be difficult to pipe. If it is too firm, it will not have as smooth an appearance.

Sprinkle the gelatin over the water and set aside for 5 minutes to hydrate.
Place the chocolate in the bowl of a food processor and pulse until finely chopped.
Place Cream Part 1 in a saucepan and bring to a simmer over medium-high heat. Pour the cream into the sugared egg yolks and cocoa and whisk to combine. Pour the yolk mixture back into the remaining cream in the saucepan. Cook, whisking constantly, until thickened. Remove from the heat and add the bloomed gelatin to the custard and stir for 30 seconds until the gelatin is dissolved. Set aside to cool for 15-30 minutes (if too hot, may melt whipped cream; if too cool, gelatin may start to set prematurely).
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium high speed until they hold firm peaks. Remove the egg whites to a large bowl.
In the bowl of the mixer, pour the cream (no need to wash). Whip on medium high speed until the cream holds medium firm peaks. Remove the whipped cream to the bowl with the egg whites.
Fold the cooled custard into the egg and cream mixture gently, using a rubber spatula.
Scoop into piping bag and refrigerate until slightly set, about 1 hour. If the mousse is too soft, it will be difficult to pipe. If it is too firm, it will not have as smooth an appearance.

Cut the sponge cake into 1 ¼-inch rounds. Slice each round in half to yield two rounds.
Place one round of cake into bottom of a mini push pop container.
Pipe 10g (about ¾-inch in height) of blood orange mousse on top of the sponge cake.
Place another round of cake onto the blood orange mousse.
Pipe 10g (about ¾-inch in height) of chocolate mousse on top of the sponge cake.
At this time, the pops may be capped and frozen until ready to be served. To serve, thaw cakes overnight in the refrigerator. Remove cap and garnish with chocolate shavings.

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