Orange Chocolate Mousse
This orange chocolate mousse is the real deal - made with rich dark chocolate, eggs and cream, and orange. I think orange and chocolate are one of the best flavour combinations out there, and in this mousse the orange helps cut through the richness of the chocolate.
It’s a French chocolate mousse, so it’s made with raw eggs - the yolks and whipped egg whites. This is vital to bringing the perfect mousse-y texture. I add a splash of orange liqueur too, though you can sub this with orange juice if you like. It makes an excellent make-ahead dessert!
Orange Chocolate Mousse
Ingredients
1 Tablespoon butter, salted or unsalted
160g (5 ½ ounces) semi-sweet chocolate (60-70% cocoa solids)
3 large eggs, room temperature
2 teaspoons orange zest, finely grated
2 Tablespoons orange liqueur or orange juice
Pinch of salt
50g (¼ cup) granulated sugar
120g ( ½ cup) heavy cream
Method
In a large heatproof bowl, add chopped chocolate and butter. Melt them in the microwave in 30-second intervals, stirring after each increment. When most of the chocolate has melted, remove it from the microwave. Stir it until the rest of the chocolate has melted. Let the melted chocolate cool down for a minute. Alternatively, melt the chocolate on top of a double boiler.
Separate the egg yolks from the whites. Add the whites to a clean medium bowl.
Add the egg yolks to the chocolate mixture, one at a time. The egg yolks will thicken up the chocolate. Mix each egg yolk in well before adding the next.
Stir in the orange zest, orange liqueur or orange juice, and a pinch of salt. Set the chocolate mixture aside.
Using an electric whisk or a stand mixer with a whisk attachment, whip the egg whites on high speed until foamy. Stream in the granulated sugar and keep whipping until stiff peaks form and the sugar has dissolved.
Fold the egg white mixture into the chocolate mixture and gently fold it together with a rubber spatula. It should be all incorporated but don't over-mix it, or you will lose the airiness.
Add the heavy cream to a separate bowl and use an electric mixer to whip the cream until medium peaks hold.
Add the cream to the chocolate mixture and fold it gently until it is all incorporated.
Spoon the mixture into four glasses or dessert cups. Place the mousse in the fridge for 5 hours or overnight. If storing overnight, cover the mousse cups with foil or plastic wrap.
Add on a sprinkle of orange zest and chocolate shavings when serving.
Enjoy!