Chocolate Orange Mousse Recipe

Introduction

This Chocolate Orange Mousse is a rich and velvety dessert that perfectly balances dark chocolate with bright citrus flavors. Light yet indulgent, it’s an impressive treat that’s surprisingly easy to make at home.

Ingredients

• 125 g luxury dark chocolate
• 150 ml double (heavy) cream
• 1 orange (juice and zest) or 1-2 tsp orange extract
• 70 g sugar (granulated or golden caster sugar)
• 2 egg whites (from 2 medium eggs)

Instructions

1. Step 1: Whip the cream with 50 g of the sugar until it becomes thick and holds soft peaks.
2. Step 2: Dice the chocolate and place it in a microwave-safe bowl. Melt in 30-second bursts, stirring in between, until fully soft. Allow it to cool for a few minutes but do not let it harden. Stir in the orange juice, zest, and orange extract if using.
3. Step 3: Separate the egg whites from the yolks. Whisk the egg whites until thick and firm, gradually adding the remaining sugar. The mixture should hold its shape and stay in the bowl when turned upside down.
4. Step 4: Gently fold the melted chocolate into the whipped cream until combined. Then carefully fold in the firm egg whites a little at a time until fully incorporated.
5. Step 5: Spoon the mousse into ramekins, serving glasses, or small cups. Cover with cling film or foil and refrigerate for 1–2 hours to set. Garnish with freshly shaved orange rind before serving cold.

Tips & Variations

• For a lighter mousse, use half cream and half mascarpone cheese instead of all cream.
• Add a splash of Cointreau or Grand Marnier to enhance the orange flavor.
• Use a fine grater to get delicate orange zest, avoiding the bitter pith.

Storage

Store the mousse covered in the refrigerator for up to 2 days. Keep it chilled and covered to prevent it from absorbing other odors. Serve straight from the fridge; avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of double cream?

Double cream is best because it whips well and creates a smooth texture. Regular cream with lower fat content may not whip properly, resulting in a less stable mousse.

Is it safe to use raw egg whites in this mousse?

Using fresh, high-quality eggs and handling them hygienically reduces risks. If preferred, you can use pasteurized egg whites or egg white powder as a safer alternative.

Chocolate Orange Mousse Recipe

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★★★★★

5 from 53 reviews

• Author: lilan
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x

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Description

This rich and silky Chocolate Orange Mousse combines the deep flavors of luxury dark chocolate with the bright zest and juice of fresh orange, creating an indulgent dessert that is both creamy and refreshing. Lightly sweetened and aerated with whipped cream and stiff egg whites, this mousse sets beautifully in the refrigerator for a delightful treat that’s perfect for special occasions or a decadent everyday dessert.

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Ingredients

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Chocolate Orange Mousse Ingredients

• 125 g luxury dark chocolate
• 150 ml double (heavy) cream
• 1 orange (juice and zest) or 1–2 tsp orange extract
• 70 g sugar (granulated or golden caster sugar)
• 2 egg whites (from 2 medium eggs)

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Instructions

1. Whip the Cream: In a chilled bowl, whip the double cream with 50 g of sugar until it becomes thick and holds soft peaks. This will provide a creamy texture base for the mousse.
2. Melt the Chocolate and Add Orange: Dice the dark chocolate into small pieces and place it in a microwave-safe dish. Heat it in the microwave in 30-second bursts, stirring between intervals, until the chocolate is fully melted and smooth. Allow it to cool slightly but do not let it harden. Stir in the freshly squeezed orange juice and orange zest (or orange extract) until the mixture is evenly combined, infusing the chocolate with a citrus aroma.
3. Whisk the Egg Whites: Separate the egg whites from the yolks carefully. Using an electric mixer, whisk the egg whites until they become thick and firm. Gradually add the remaining 20 g of sugar as you whisk to stabilize the meringue. The egg whites should form stiff peaks and be able to hold the bowl upside down without falling.
4. Combine Ingredients Gently: Fold the melted chocolate-orange mixture gently into the whipped cream, blending carefully to keep the mixture light. Then, add the firm egg whites in small portions, folding slowly with a spatula to preserve the airy texture. Continue until all the egg whites are incorporated evenly.
5. Set the Mousse: Spoon the mousse mixture into ramekin bowls, serving glasses, or small coffee cups. Cover each container with cling film or foil and refrigerate for 1-2 hours to allow the mousse to set and develop flavor.
6. Serve and Garnish: Before serving, decorate the mousse with freshly shaved orange rind for a beautiful, aromatic touch. Serve cold and enjoy the creamy, citrus-infused chocolate mousse.

Notes

• Be careful not to overheat the chocolate to prevent it from seizing or burning.
• If you prefer a stronger orange flavor, use fresh zest along with the juice rather than extract alone.
• Ensure egg whites are whipped to stiff peaks for the mousse to be light and fluffy.
• This mousse contains raw egg whites; consider using pasteurized egg whites if serving to children or pregnant individuals.
• For a dairy-free version, substitute double cream with coconut cream, but texture may differ.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: French

Keywords: Chocolate orange mousse, chocolate mousse, orange dessert, no-bake dessert, creamy mousse, citrus chocolate dessert