This chocolate orange mousse is light and airy with a rich chocolate flavor complemented by the tart orange, making for a classic combination.
When it comes to dessert, chocolate is always the first thing that comes to mind for me - from chocolate lava cakes to dark chocolate gelato to a chocolate caramel tart.
And one of the most popular desserts to enjoy chocolate with is mousse. It is a soft prepared dessert that can range from light and fluffy to creamy and thick.
But instead of the classic, why not mix it up by adding some citrus. And what better combination than chocolate and orange, made popular by Terry's chocolate oranges. I love the combo so much I even have a chocolate orange cake.
Don't get me wrong, the chocolate is the star, but you get a hint of orange in every spoonful. The orange flavor actually comes from both Grand Marnier and orange zest.
This chocolate orange mousse might sound complicated on paper, but couldn't be easier to make and is tasty to boot!
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Ingredient Notes
- Eggs - a classic mousse has eggs which contributes to the richness. While most don't cook the eggs, I like to temper them to avoid any salmonella risk.
- Heavy cream - by whipping and folding into the rest of the ingredients you get the airy texture.
- Chocolate - you want to use a quality chocolate here and chop up. No chocolate chips.
- Grand Marnier - a classic orange flavored liqueur that works well with the chocolate. You can also use Triple Sec or orange juice in a pinch.
- Oranges - the zest gives a more intense flavor that isn't as acidic or tart.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Whisk together the yolks and sugar until fluffy. Then warm up 1 cup of cream with the salt until 160°F.
Temper the egg yolks by pouring some of the hot cream and whisk constantly. Add back to the saucepan and heat up to 160°F.
Remove from heat and stir in the remaining ingredients. Cover and chill for 30 minutes. While it is chilling, whip the remaining heavy cream to stiff peaks.
Fold the whipped cream into the chocolate mixture. Spoon into jars or cups and chill for 2 hours. Top with some whipped cream and orange zest if desired.
FAQs
While similar, mousse is fluffier and airier than pudding. Pudding usually also has a thickener like cornstarch or gelatin, where mousse gets thickened from the whipped eggs and cream.
A classic mousse uses raw eggs, and while there is a risk of illness it is minimal. However to remove any concerns, I temper the eggs to kill any bacteria.
This chocolate orange mousse should be kept in the fridge as it is best served cold.
Mousse will last about 3 days in the fridge but will lose some of its volume over time. You can't freeze this recipe.
Equipment
The equipment you use is important to how the mousse turns out. What is needed is the following:
- Stand mixer - you can also use a hand mixer with mixing bowls.
- Large bowl - need a bowl to be able to mix together the ingredients
- Candy thermometer - so you can get an accurate temperature of the eggs when they are done.
Pro Tips/Recipe Notes
- You want really good quality chocolate as it tastes better and melts well.
- Don't skip tempering the eggs or you will have scrambled eggs.
- If the chocolate doesn’t melt fully in the cream mixture, just return the saucepan to low heat and stir to melt.
- Use a chilled bowl to get really fluffy whipped cream.
- Don't overfold the mixture when adding the whipped cream or it will lose its airiness.
Other Dessert Recipes
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Chocolate Orange Mousse
Ingredients
- 4 large egg yolks
- ¼ cup granulated sugar
- 2 ½ cups heavy whipping cream, divided
- ½ teaspoon sea salt
- 7 oz dark chocolate, chopped
- 2 tablespoon Grand Marnier
- 2 teaspoon vanilla extract
- 2 teaspoon orange zest
Instructions
- Whisk together the egg yolks and sugar in a medium bowl, until pale and fluffy, about 2 minutes. Set aside.
- Warm 1 cup of heavy cream and the salt in a saucepan over medium heat. Stirring occasionally, heat until the mixture reaches a temperature of 160°F and bubbles start to form around the edges.
- Temper the egg yolks by very slowly pouring the hot cream mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 160°F.
- Remove from heat and add the chocolate, Grand Marnier, vanilla extract and orange zest. Stir until the chocolate is melted and smooth. Cover and chill, stirring every 10 minutes until no longer warm, about 30 minutes.
- Whip the remaining 1 ½ cups of heavy cream to stiff peaks. Fold into the chocolate mixture until combined. Spoon into cups and chill for 2 hours. Top with some whipped cream and orange zest.
Notes
- You want really good quality chocolate as it tastes better and melts well.
- Don't skip tempering the eggs or you will have scrambled eggs.
- If the chocolate doesn’t melt fully in the cream mixture, just return the saucepan to low heat and stir to melt.
- Use a chilled bowl to get really fluffy whipped cream.
- Don't overfold the mixture when adding the whipped cream or it will lose its airiness.
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