Description
A luscious and airy Chocolate Orange Mousse combining rich dark chocolate with fresh orange juice and zest, whipped egg whites, and optionally topped with lightly sweetened whipped cream and chocolate shavings. This elegant dessert requires chilling for a silky, smooth texture and is perfect for special occasions.
Ingredients
Mousse
- 180 gr Dark Cooking Chocolate (70% cocoa solids)
- 60 gr Unsalted Butter (cubed, at room temperature)
- 60 ml Orange Juice
- 2 teaspoon Orange Zest (about 2 large oranges)
- 5 large Eggs (pasteurized, at room temperature)
- 1/3 teaspoon Fine Table Salt
- 80 gr Caster Sugar
Whipped Cream Topping (optional)
- 120 ml Thickened / Heavy Cream (30% fat content min.)
- 20 gr Icing Sugar
- 1 teaspoon Orange Zest (to garnish)
- Chocolate Shavings, to taste (to garnish)
Instructions
- Chop and Melt Chocolate: Finely chop the dark chocolate and place it in a large heatproof bowl. Melt it completely smooth over a double-boiler or in the microwave in 30-second increments.
- Add Butter: Gradually add the cubed unsalted butter, stirring gently until fully melted into the chocolate. Allow the mixture to cool slightly.
- Combine Orange Flavor: Stir in the fresh orange juice and 2 teaspoons of orange zest until fully incorporated.
- Separate Eggs: Carefully separate the egg yolks from the whites. Add the yolks to the chocolate mixture and stir until thoroughly combined. Place the egg whites in a separate clean bowl or stand mixer bowl.
- Beat Egg Whites: Add fine salt to the egg whites and whip on medium speed until soft peaks form. Gradually add caster sugar one or two tablespoons at a time while whisking continuously.
- Whip to Stiff Peaks: Increase whisk speed to high and continue whipping until stiff, glossy peaks form that hold their shape on the whisk.
- Fold Egg Whites In: Add a quarter of the whipped egg whites to the chocolate mixture and whisk gently until no white is visible. Then switch to a spatula and gently fold in the remaining egg whites in thirds, stopping as soon as all are incorporated and no white streaks remain.
- Chill Mousse: Divide the mousse evenly into dessert cups, gently shake to level, and refrigerate for at least 4 hours or preferably overnight to set.
- Prepare Whipped Cream (Optional): Before serving, whisk the cold heavy cream with icing sugar in a bowl or stand mixer until starting to thicken, then increase speed to whip until stiff peaks form.
- Serve: Top each mousse with a dollop or piped swirl of whipped cream, then garnish with fresh orange zest and chocolate shavings. Serve chilled.
Notes
- To melt chocolate gently without seizing, use a double-boiler or microwave in short bursts.
- Ensure eggs and butter are at room temperature for smooth mixing.
- Fold the egg whites carefully to keep the mousse light and airy.
- The mousse tastes best after chilling overnight but at least 4 hours is required for proper setting.
