In this zingy chocolate orange mousse recipe, orange zest and juice are added to a traditional chocolate mousse, thus bringing it to another level of deliciousness!
Chocolate mousse is easy to make and always a crowd pleaser, very versatile too as it can be flavored in so many ways, making it a new favorite every time.
In this chocolate orange mousse, I added the zest (grated outer skin) of two oranges and 3 tablespoons of orange juice.
If there are no children around, you could add a dash of Cointreau or Grand Marnier liqueur, both are orange flavored liqueurs, Cointreau is a triple sec, sharper liquor, not too sweet whereas Grand Marnier is a curacao type of liqueur, it is sweeter, well suited in all types of orange flavored desserts.
This chocolate mousse is made with bittersweet chocolate, therefore I added 2 tablespoons of sugar, I rubbed the orange zest into the sugar, that helps distributing it evenly and not forming clumps. You may add a little more to suit your taste.
Here I served my chocolate mousse in glasses but it can also be served in a family bowl with some whipped cream on the side. The ingredient quantity makes for a large family bowl or 7 glasses containing 3/4 cups (180 ml) each.
Topping is whipped cream flavored with vanilla extract and orange zest. Optional but very complementary and delicious.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
7 oz. (210 g) bittersweet chocolate, chips or tablet broken in chunks
1 tbsp. (14 g.) butter
1/4 cup (50 g) sugar, divided
6 eggs, separated
1 pinch of salt
Zest of 2 oranges (grated outer skin)
3 tbsp. Orange juice
Optional: 1 tbsp. Cointreau or Grand Marnier
3/4 cup (180 ml) heavy cream, chilled
1/2 tsp vanilla extract
1 1/2 tbsp. sugar or to taste
Zest of 1 orange (grated outer skin)
7 x 3/4 cup (180 ml) glasses or a large serving bowl
Make a water bath, into a saucepan, bring to boil about 3 inches of water, top the saucepan with a fitting heatproof bowl, add the chocolate and butter, stir until melted, remove from heat, pour into a large bowl and let cool a bit, add the six egg yolks, whisk in, add the orange juice and liquor if using, whisk in, set aside
Rub the orange zests into the sugar, that will help distribute them evenly and not forming clumps
Into the bowl of your stand mixer or with an electric mixer, beat the egg whites on high speed, once they reach soft peaks, start adding the sugar spoon by spoon while continuing mixing until stiff peaks
Add a third of the whipped egg whites to the chocolate, whisk in to lighten up the chocolate, no need to be delicate at this stage
Fold the rest of the whipped egg whites delicately with a spatula, large strokes, lift the chocolate mixture to get to the bottom
If you are serving the chocolate mousse into a family bowl, chill it for a minimum of 4 hours, or pour the chocolate mousse evenly into 7 glasses and chill for a minimum of 2 hours
Rub the orange zests into the sugar
Into the bowl of your stand mixer or with an electric mixer, add the cold heavy cream, whisk on high speed until thickened, add the vanilla extract, start adding the sugar spoon by spoon, continue whisking on high speed until stiff peaks, rub the sides of bowl as needed, either pour into a piping bag fitted with a large closed star tip and pipe a dollop on fully set mousse, or pour into a fitted serving bowl, chill until ready to serve
Always keep your chocolate mousse in your fridge up to 3 days, serve chilled
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