Chocolate dessert is always perfect for the holidays! But instead of a classic chocolate mousse, change it up for an orange version. This Orange Chocolate Mousse is made with fresh orange juice and grated orange zest. It’s rich, airy, and smooth with a scent of orange.
With the holidays around the corner, I know I have to make a dessert. Chocolate dessert can always win everyone’s heart. These little mousse cups are great to serve in a holiday party, and of course, you can make them one day ahead and keep in the fridge.
Growing up, there is a chocolate bar I really love that is called “Jacob’s Orange Club“. It’s a crunchy biscuit covered with orange flavored cream and milk chocolate. That was where I first encounter the chocolate and orange combination, and I absolutely love that!
When I first thought of doing a chocolate mousse, orange instantly popped into my mind. The dark and bittersweet chocolate pairs excellently with the sweet and acidic orange. Since orange is in season, I did not want to use anything artificial. Fresh orange juice and zest are all you needed. Orange juice add the little acidity and freshness. Orange zest brings in the aromatic and complex flavors. Combining with good 60% chocolate, the mousse was rich, airy and with the scent of orange. Bryan and I both really loved it! With a few easy and pretty decoration, your guest would love them too! Enjoy!
Have a safe and happy holidays! xoxo
Orange Chocolate Mousse
Yield 4 servings
- ½ cup cold heavy cream
- 4 large egg yolks
- ¼ cup freshly squeezed orange juice (strained)
- ¼ cup, plus 2 tablespoons sugar
- 1/8 teaspoon kosher salt
- 6 ounces 60% good chocolate (chopped)
- 1 teaspoon fine orange zest
- 2 large egg whites
- whipped cream
- chocolate curls (optional)
- orange segments (optional)
- orange zest (optional)
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat ½ cup cold cream until stiff peaks form. Transfer to a medium bowl. Cover with plastic wrap and keep in the fridge.
- In a large heatproof bowl, whisk together egg yolks, orange juice, salt, and ¼ cup sugar. Set the bowl over a pot of simmering water. Make sure the water is not touching the bowl. Whisk constantly until the sugar has dissolved, the mixture is lighter in color and doubled in volume, about 5 minutes (160˚F on instant thermometer). Remove the bowl from heat. Whisk in the chocolate until melted and smooth. Let it cool to room temperature, whisking occasionally.
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat the egg whites until foamy with uniform small bubbles. Add 2 tablespoons sugar and beat on high speed until stiff peaks form.
- Fold the egg whites into the chocolate mixture in 2 additions. Fold in the whipped cream until just blended. With a piping bag, pipe the chocolate mousse into the 4 (5-ounce) containers. Cover each container with plastic wrap and chill in the fridge until firm, about 2 hours. Let stand at room temperature for 10 minutes before serving.
- For the chocolate curls (optional), take a about 2-inch piece of chocolate and microwave in 50% for 15 – 20 seconds. With a vegetable peeler, scrape the blade lengthwise across the softened chocolate to create curls. Refrigerate until ready to use.
- For the whipped cream, in a large mixing bowl with an electric mixer fitted with a whisk attachment, beat ¼ cup cold whipping cream until soft peaks form.
- For the orange segments (optional), remove the orange peel and cut the white pith. Cut in between the membranes to release the segments with a thin sharp knife. Place the segments on a paper towel to absorb the juice. Place a segment on top of the whipped cream.
- To assemble, scoop a heaping tablespoon over the mousse. Place an orange segment on top of the cream. Top with curls and orange zest, serve.
- I used 60% semi-sweet chocolate, which is perfect. It's not too sweet and not too bitter. You can use anything from 60% to 70%.
- This mousse can actually be divided into 6 servings. It looks like a small amount, but the mousse is rich.
- This recipe can be made 1 day ahead. Cover with plastic wrap and keep in the fridge. Decorate when ready to serve.
(Adapted from Bon Appetit)