This chocolate and orange mousse recipe couldn't be easier to make . We've opted for an egg-free mousse, but with the same light and airy texture as the traditional version, thanks to the step-by-step instructions below.
As you'll see, we haven't added any sugar, since the chocolate and orange juice already provide the necessary sweetness. However, if you have a sweet tooth, you can always taste the mixture and, if you prefer it sweeter, add a little powdered sugar when whipping the cream.
This time, we've opted for dark chocolate because when mixed with cream, it will be much less bitter and perfectly balanced. However, you could also use milk chocolate—in which case you would use 125g—or even white chocolate, in which case we recommend increasing the amount to 140g so that its flavor is more pronounced. In these cases, don't add sugar, as these chocolate varieties already contain more than enough.
We decorate the mousse with orange zest, although you can also add some pieces of orange to the chocolate mixture. In today's recipe, we've added a crunchy element with chocolate shavings ; other times we add chopped hazelnuts. As you can see, it's a very versatile recipe that can be adapted to your taste with a consistently delicious result.
Recipe Information
- Preparation time : 15 minutes
- Cooking time : 5 minutes
- Total time : 20 minutes (plus cooling time)
- Servings : 4
- Category : Pastry
- Type of cuisine : French
- Calories per serving (kcal) : 327
Ingredients of the chocolate orange mousse
- 2 sheets of gelatin
- 1 orange
- 100 g dark chocolate drops (or chopped)
- 250 ml of whipping cream (35% fat)
How to make orange chocolate mousse
We hydrate 2 sheets of gelatin in a bowl with cold water and let it rest for a minimum of 10 minutes.
We wash 1 orange, remove the peel to decorate the mousse and squeeze its juice (we need approximately 75 ml).
Melt 100g of dark chocolate chips in a double boiler or in the microwave in 20-second intervals. Once softened, stir to combine. Heat 75ml of orange juice for a few seconds in the microwave and dissolve the drained gelatin sheets in it. Combine this mixture with the melted chocolate, mix well, and let it cool before mixing with the cream.
While the chocolate and orange juice mixture cools, whip 250 ml of heavy cream with a whisk. Ideally, for a mousse, the cream should be semi-whipped, forming soft peaks but not too stiff, as this will allow it to blend better and the mixture to become lighter and airier.
Add the whipped cream to the chocolate and orange mixture, using a spatula and folding motions to avoid losing volume, until you have a homogeneous mixture.
We divide the mousse into glasses or cups and reserve in the refrigerator, covered with cling film, for a minimum of 3 hours or overnight until the mousse is set.
After resting, decorate the mousse with the reserved orange zest and some chocolate shavings and serve.
Easy-to-prepare summary
- We hydrate the gelatin in cold water
- We squeeze the orange and reserve thin strips of peel for decoration
- We melt the chocolate and mix it with the gelatin dissolved in the hot orange juice
- We beat the cream until it is semi-whipped
- We add the cream to the chocolate mixture
- We divide the mousse into small glasses, cover with cling film and let it set in the refrigerator.
- We decorate the chocolate orange mousse with orange zest and chocolate shavings
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