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Chocolate orange mousse in a glass dessert cup topped with whipped cream and orange zest.
Daniel

Chocolate Orange Mousse

Silky, decadent mousse with bright citrus and deep chocolate that comes together in minutes without any eggs.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Mousse
  • 1.5 cups heavy cream divided
  • 8 oz semisweet chocolate finely chopped, 55-60% cacao
  • 2 tsp orange zest freshly grated, from 1 large orange
  • 2 tbsp orange juice freshly squeezed, strained
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
  • 0.25 tsp fine sea salt
For Garnish
  • 0.5 cup heavy cream for whipped topping
  • 1 tsp powdered sugar
  • 1 tsp orange zest for finishing

Equipment

  • Double boiler or heatproof bowl and saucepan
  • Electric Mixer or Stand Mixer
  • Fine-mesh strainer
  • 6 ramekins or small glasses

Method
 

Make the Chocolate Base
  1. Set up a double boiler over gently simmering water. Combine 1/2 cup heavy cream, chopped chocolate, orange zest, and orange juice in the bowl. Stir occasionally until chocolate is completely melted and smooth, about 5-7 minutes. Remove from heat and strain through a fine mesh strainer into a large bowl to remove zest. Stir in vanilla and salt. Let cool to room temperature, about 15 minutes. The mixture should still be pourable but not warm.
Whip the Cream
  1. In a clean bowl, beat the remaining 1 cup heavy cream with granulated sugar using an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. The cream should hold a peak that folds over at the tip - do not overwhip or it will become grainy.
Fold and Chill
  1. Stir about one-third of the whipped cream into the cooled chocolate mixture to lighten it. This first addition can be more vigorous.
  2. Add the remaining whipped cream and fold with a rubber spatula using gentle figure-eight motions until no streaks remain. Work quickly but carefully to maintain volume.
  3. Divide the mousse among 6 ramekins or small glasses, filling about 3/4 full. Smooth the tops with the back of a spoon. Refrigerate uncovered for at least 2 hours, preferably 3, until fully set and firm to the touch.
Make Topping and Serve
  1. Just before serving, beat the 1/2 cup heavy cream with powdered sugar to soft peaks. Dollop onto each mousse and finish with a pinch of fresh orange zest. Serve cold.

Notes

For the cleanest orange flavor, use a Microplane to zest only the orange part of the peel, avoiding the bitter white pith underneath. The mousse can be made up to 2 days ahead and kept covered in the refrigerator; wait to add the whipped cream topping until just before serving. If you prefer a more intense orange flavor, add 1/4 teaspoon orange extract along with the vanilla.