It's chocolate time!!! This dark chocolate orange mousse is velvety smooth, with a hint of orange for all you Jaffa lovers out there. A really simple recipe, easy to double and no need to melt the chocolate over simmering water.
If you aren't a fan of orange - just leave it out - it will still taste divine.
The mousse you see in the picture above is after 2 hours setting time, for me this would be a minimum. If you don't leave it for at least 2 hours in the fridge you will end up with chocolate puddles not long after you scoop it out!
MY suggestion is to leave it the fridge for about 4 hours - this make the mousse get a lot stiffer and really FUDGY - yuuummmm... Love me some fudgy anything. Is fudgy a word? You know what I mean though. Fudgy.???
Leave it in the fridge right up to when you are going to serve it, this will help preserve it's maximum fudginess (my computer is telling me that "fudginess" is definitely NOT a word with that squiggly red line under it - again, don't care - you know what I mean!) It will start to soften up as soon as it comes out of the fridge. See my photo below, it's a bit darker and more dense.
PS: Only one spoonful to photograph because we pretty much ate the rest!
More easy dessert recipes you may enjoy
No Bake Chocolate Caramel Slice - a super easy no-bake condensed milk slice with melted Mars Bars mixed into the biscuit base and topped with Caramilk chocolate.
Caramilk Cheesecake - individual serves of Caramilk cheesecake served in elegant glasses, the perfect make ahead dessert for your next dinner party!
Choc Biscuit Fridge Cake - this chocolate ripple log has a Nutella twist, plus it's more than just a log, this is an actual cake!
Biscoff Brownies - stuffed with biscoff cookie butter, chocolate chips and topped with lotus biscoff biscuits, these brownies are a must for cookie butter lovers!
Easy Chocolate Orange Mousse
Velvety smooth & rich chocolate mousse with a hint of orange. Easily doubled, and no need for melting chocolate over simmering water.
- 150 g dark chocolate (finely chopped)
- 80 g unsalted butter
- 1 tablespoon orange liqueur (I used Cointreau)
- Zest of 1 orange ( very finely grated)
- 3 eggs (separated)
- 20 g golden caster sugar
- 125 ml thickened cream
- Melt the butter, sugar & orange liqueur in a small saucepan over low heat, mixing until sugar has dissolved.
- Add chocolate, mix to combine & melt the chocolate.
- Add the orange rind & set aside to cool while you continue (see notes).
- Whip the cream to soft peaks & set aside.
- Whip the egg whites to soft peaks.
- Add egg yolks to chocolate & mix to combine.
- Fold together the whipped egg whites & chocolate mixture, then fold in whipped cream.
- Pour mixture into a shallow container and refrigerate for 2 - 4 hrs or until set (see notes).
- Serve immediately.