Dark Chocolate Orange Mousse
Inspired by techniques from America's Test Kitchen and Serious Eats.
Airy dark chocolate mousse flavoured with fresh orange juice and zest, topped with a candied orange slice.
Always check the labels of the products you use.
Method
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Equipment
- heatproof bowl
- small saucepan
- small frying pan
- 2 mixing bowls
- whisk
- electric whisk
- silicone spatula
- zester
- 6 small bowls or glasses
- cling film
- instant-read thermometer
- baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 443 kcal |
| Protein | 7.3 g |
| Carbohydrate | 33.6 g |
| of which sugars | 24.8 g |
| of which free sugars | 22.6 g |
| Fat | 31.8 g |
| of which saturates | 18.6 g |
| Fibre | 4.3 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Mousse
- 200 g dark chocolate (60-70% cocoa solids), finely chopped check the label for soya and milk
- 1 tbsp cocoa powder
- ½ tsp instant espresso powder
- 90 ml fresh orange juice, hot
- 3 large pasteurised eggs, separated Use pasteurised eggs (see the egg safety tip).
- 30 g caster sugar
- 0.5 g fine sea salt or table salt a pinch
- 250 ml cold double (heavy) cream
- 2 tsp finely grated orange zest
To serve
- 1 small orange, cut into 6 thin slices
- 50 g caster sugar
- 60 ml water
- 1
Orange slices. dissolve the 50 g sugar in the water in the frying pan, add the slices and simmer very gently 25-30 min until the peel is translucent; cool on baking paper. Slow simmering softens the peel so it is tender, not bitter.
- 2
Melt. in the heatproof bowl over barely simmering water, melt the chocolate with the cocoa, espresso, hot orange juice and zest, stirring until glossy. Remove from the heat. Hot juice in place of water carries the orange through the chocolate.
- 3
Yolks. beat the yolks, salt and 1 tbsp of the sugar briefly, then beat in the melted chocolate. Cool 5 min to just warm. Yolks add richness and help the mousse set.
- 4
Whites. whip the whites until foamy, add the remaining sugar and whip to soft peaks. Loosen the chocolate with a quarter of them, then fold in the rest gently. The whites hold the air that makes the mousse light.
- 5
Cream. whip the cream to soft peaks and fold through until no white streaks remain. Soft peaks fold in smoothly.
- 6
Chill. divide between the bowls, cover and chill 3 h or more. Top each with a candied orange slice and a few strands of zest. The mousse firms as the chocolate cools.
Storage
Keep covered in the fridge for up to 2 days. Store the candied slices separately in an airtight box for up to 1 week.
