I absolutely adore this chocolate orange mousse because it’s the perfect blend of rich, velvety chocolate with a zesty kick from the orange zest, making every bite feel like a little celebration. Plus, it’s super fun to make, watching all the ingredients come together into this dreamy dessert feels like a cozy, creative escape right in my kitchen.
My affection for luxurious and opulent sweets shines in this Chocolate Orange Mousse. I really love how the zest from a large orange marries so well with the 200g of 70% dark chocolate in this.
It is such a sophisticated blend of flavors. The creamy, rich texture that you get in this dessert is truly due to the 200ml of heavy cream used in it, and the 50g of granulated sugar adds a sweetness that, for me, makes it just right.
Ingredients
Rich in antioxidants, dark chocolate offers a profound cocoa taste and a hint of bitterness.
Eggs contain a high quantity of protein that provides the mousse with structure and contributes to a lighter texture.
Sugar in Granulated Form: Contributes sweetness, counteracts the bitterness of dark chocolate.
Citrus Fruit Zest: Offers an exultant fruity perfume, bolsters chocolate’s taste.
Richness and creaminess, essential for mousse texture, are what heavy cream contributes.
Ingredient Quantities
- 200g dark chocolate (70% cocoa solids), chopped
- 3 large eggs, separated
- 50g granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 200ml heavy cream
- Pinch of salt
- Extra orange zest or curls for garnish (optional)
Instructions
1. In a pot of water that is simmering, set a heatproof bowl with the dark chocolate in it. Stir the chocolate occasionally until it is smooth and fully melted. Remove the bowl from the pot and let the chocolate cool for a few minutes before using.
2. In a large mixing bowl, vigorously beat together the egg yolks, such as I used today, with the granulated sugar and with the vanilla extract until they form a thick, pale, and absolutely divine-tasting mixture.
3. The egg yolk mixture is combined thoroughly with the melted chocolate. The orange zest is then added, and the mixture is combined yet again, ensuring that the chocolate is evenly distributed throughout the custard and that the chocolate custard is smooth as well as rich in flavor.
4. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
5. In yet another clean, dry bowl, with a generous pinch of salt, beat the egg whites until peaky and stiff.
6. Fold the egg whites, beaten to soft peaks, into the chocolate and cream mixture in three parts. Do this with the gentlest motion possible, so as not to deflate the mix.
7. The mousse should be spooned into individual serving dishes or glasses.
8. Wrap in cling film and chill in the fridge for at least 3 hours, or until firm.
9. Before serving, optionally garnish with extra curls or zest of orange.
10. Chill the Chocolate Orange Mousse, then serve and relish the delightful dish that it is!
Equipment Needed
1. Pot
2. Heatproof bowl
3. Large mixing bowl
4. Medium mixing bowl (2 needed)
5. Whisk or electric mixer
6. Spatula
7. Measuring cups and spoons
8. Grater or zester
9. Serving dishes or glasses
10. Cling film (plastic wrap)
FAQ
- Can I use milk chocolate instead of dark chocolate?Correct, although the taste will be mellower and more sugary. You may need to adjust the amount of sugar.
- Is it safe to eat raw eggs in this mousse?If the eggs are fresh and pasteurized, they are generally safe. For added safety, think about using a pasteurized egg product.
- Can this mousse be made ahead of time?Certainly! The best way to prepare this dish is to make it at least a few hours ahead of time. It allows the dish to set properly. You can prepare it up to a day in advance.
- Can I substitute the heavy cream with a non-dairy alternative?Coconut cream or a non-dairy whipping cream can be used, realizing that the flavor and texture may be somewhat different.
- How should I melt the chocolate?The double boiler or the microwave can be used to melt the chocolate. If you use the microwave, melt the chocolate in 30-second intervals, stirring frequently to prevent burning.
- Why is my mousse grainy?If the chocolate seizes or the eggs are not fully incorporated, this can happen. Melt the chocolate slowly, and fold the ingredients gently.
Substitutions and Variations
Dark chocolate: Use milk chocolate for a sweeter mousse, or use a vegan chocolate alternative for a dairy-free version.
Coconut sugar, for a rich flavor, or a no-calorie sweetener like stevia, can be used in place of granulated sugar for a low-sugar version of this recipe.
Coconut cream can be used in place of heavy cream and will yield a delicious, dairy-free dessert. Whipped aquafaba is another option; it brings a lighter texture to the final product compared to heavy cream.
Zest of orange: Use another citrus zest—such as lemon or lime—for a different flavor profile.
Pro Tips
1. Use High-Quality Chocolate: Since chocolate is the star ingredient, opt for the best quality dark chocolate you can find with at least 70% cocoa solids. This will ensure a rich and flavorful mousse.
2. Room Temperature Ingredients: Ensure your eggs are at room temperature before starting. This helps them blend more smoothly with other ingredients and results in a lighter texture.
3. Cool the Chocolate Slightly: After melting the chocolate, let it cool slightly until it’s lukewarm but still liquid. This prevents the chocolate from seizing when mixed with other ingredients, particularly the egg yolks.
4. Gentle Folding Technique: When incorporating the whipped cream and beaten egg whites, use a gentle folding technique to keep the mixture light and airy. Overmixing can deflate the mousse, leading to a denser texture.
5. Chill Time: Allow the mousse to chill for at least 3 hours, or even overnight, to fully set and develop its flavors. The chilling time is crucial for achieving the perfect mousse consistency.
Chocolate Orange Mousse Recipe
My favorite Chocolate Orange Mousse Recipe
Equipment Needed:
1. Pot
2. Heatproof bowl
3. Large mixing bowl
4. Medium mixing bowl (2 needed)
5. Whisk or electric mixer
6. Spatula
7. Measuring cups and spoons
8. Grater or zester
9. Serving dishes or glasses
10. Cling film (plastic wrap)
Ingredients:
- 200g dark chocolate (70% cocoa solids), chopped
- 3 large eggs, separated
- 50g granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 200ml heavy cream
- Pinch of salt
- Extra orange zest or curls for garnish (optional)
Instructions:
1. In a pot of water that is simmering, set a heatproof bowl with the dark chocolate in it. Stir the chocolate occasionally until it is smooth and fully melted. Remove the bowl from the pot and let the chocolate cool for a few minutes before using.
2. In a large mixing bowl, vigorously beat together the egg yolks, such as I used today, with the granulated sugar and with the vanilla extract until they form a thick, pale, and absolutely divine-tasting mixture.
3. The egg yolk mixture is combined thoroughly with the melted chocolate. The orange zest is then added, and the mixture is combined yet again, ensuring that the chocolate is evenly distributed throughout the custard and that the chocolate custard is smooth as well as rich in flavor.
4. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
5. In yet another clean, dry bowl, with a generous pinch of salt, beat the egg whites until peaky and stiff.
6. Fold the egg whites, beaten to soft peaks, into the chocolate and cream mixture in three parts. Do this with the gentlest motion possible, so as not to deflate the mix.
7. The mousse should be spooned into individual serving dishes or glasses.
8. Wrap in cling film and chill in the fridge for at least 3 hours, or until firm.
9. Before serving, optionally garnish with extra curls or zest of orange.
10. Chill the Chocolate Orange Mousse, then serve and relish the delightful dish that it is!
