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!
Chef not required…
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 tbsp 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).
At the point of adding the chocolate & orange rind to the melted butter mixture, if the mixture starts to look a little grainy, I just put the saucepan over a light heat for a few seconds and mix until smooth. Depending on how finely grated your rind is, this will still show slightly in the mixture.
2 hours chilling time is a minimum in my opinion for serving, but I much rather the mousse after 4 hours in the fridge - this makes the mousse quite sticky and fudgy.
If you are not a fan of orange you can just leave out the liqueur & rind, the mousse still tastes divine. You could also substitute a different liqueur if you wish.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*