Orange Chocolate Mousse
This French orange chocolate mousse is a decadent and easy dessert that’s sure to impress. The mousse is light and airy in texture, with rich chocolate flavor and zesty orange notes.
This mousse is ridiculously delicious and moreish. Orange and chocolate are one of the best flavor combinations out there IMO, (like in these delicious orange chocolate cookies.) The mousse is flavored with dark chocolate, orange zest, and a splash of orange liqueur (or orange juice.) This recipe makes a great make-ahead dessert. I’ve got a raspberry chocolate mousse version too!
French Mousse
This is a French chocolate mousse, so it’s made with raw egg yolks and whisked egg whites. This is vital to bringing light and mousse-y texture. If you’re unsure about using raw eggs, purchase pasteurized eggs. They have been gently heated to kill any bacteria, but the egg is still raw.
Ingredients
Find the ingredient amounts for this orange chocolate mousse recipe listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Eggs – This recipe uses raw eggs, which are key for the texture.
- Semi-sweet dark chocolate – Choose good quality chocolate since it’s a big part of mousse.
- Orange rind – The orange peel is finely zested and mixed into the mousse. It brings a fantastic natural orange flavor.
- Orange liqueur (optional) – Spiking the mousse with a hint of orange liqueur is a lovely addition to enhance the orange flavor. You could use Cointreau, grand Marnier, or triple sec. Alternatively, skip the liqueur or use fresh orange juice instead.
- Butter – Salted or unsalted butter adds a little richness.
- Granulated sugar
- Heavy whipping cream – Whipped cream is folded through the mixture to give it a creamy texture.
Method
- Begin by melting the dark chocolate butter together, either in the microwave or over 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. Whisk 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 this aside.
- Whip the egg whites and sugar until thick and foamy.
- Fold the egg white mixture into the chocolate mixture.
- Whip heavy cream and fold into the chocolate mixture.
- Spoon the mixture into four glasses or dessert cups. Place the mousse in the fridge for 5 hours or overnight.
Serving
Serve the mousse with a sprinkle of orange zest and chocolate shavings. Leftover mousse can be stored in the refrigerator for up to 2 days.
Related recipes
I’ve loads more chocolate recipes on the blog! Check out these:
Orange Chocolate Mousse
Ingredients
- 15 g butter salted or unsalted
- 160 g semi-sweet chocolate (60-70% cocoa solids)
- 3 large eggs room temperature
- 2 teaspoons orange zest
- 30 g orange liqueur or orange juice
- Pinch of salt
- 50 g granulated sugar
- 120 g heavy cream or whipping cream
Instructions
- 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. Place the bowl of chocolate and butter over a saucepan with an inch of simmering water. Stir until the chocolate melts.)
- 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. Whisk 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.
For some your recipes can not be printed. I guess any there is a technical problem with your website.
Thanks
Nancy
Are you using the print button on the recipe card? Strange, it’s working for me!