Dark Chocolate Orange Mousse (Printable version)

Airy dark chocolate blend enhanced with fresh orange zest creates a luscious, refreshing dessert.

# What You'll Need:

→ Chocolate Base

01 - 5.3 oz high-quality dark chocolate (minimum 70% cocoa), chopped
02 - 2 tbsp unsalted butter

→ Mousse Mixture

03 - 3 large eggs, separated
04 - 3.5 tbsp granulated sugar
05 - 1 tsp vanilla extract
06 - Zest of 1 large orange (finely grated)
07 - 2 tbsp freshly squeezed orange juice
08 - 3.4 fl oz heavy cream (cold)
09 - Pinch of salt

→ Garnish (optional)

10 - Additional orange zest
11 - Dark chocolate curls or shavings
12 - Whipped cream

# How to Prepare:

01 - Combine dark chocolate and butter in a heatproof bowl set over simmering water using a double boiler. Stir until smooth, then remove from heat and allow to cool slightly.
02 - Whisk egg yolks with sugar in a medium bowl until pale and creamy. Incorporate vanilla extract, orange zest, and orange juice. Add the melted chocolate mixture and blend thoroughly.
03 - In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
04 - Whip the heavy cream separately until soft peaks develop.
05 - Gently fold one-third of whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites in two additions, followed by the whipped cream, until fully incorporated and no streaks remain.
06 - Spoon or pipe the mixture into serving glasses or ramekins. Cover and refrigerate for a minimum of 2 hours until set.
07 - Optionally, garnish with additional orange zest, chocolate curls, or a dollop of whipped cream before serving.

# Expert advice:

01 -
  • It looks and tastes restaurant-fancy but comes together in one bowl with no oven required.
  • The orange cuts through the richness of the chocolate in a way that feels luxurious and light at the same time.
  • You can make it hours ahead, which means you get to actually enjoy your dinner instead of panicking over dessert.
02 -
  • If your chocolate seizes into a grainy mess, it got too hot or a drop of water snuck in, so keep the heat low and the bowl completely dry.
  • Folding is not stirring, you want to lift and turn the mixture gently to keep all those air bubbles intact.
  • Use the freshest eggs you can find since they're not cooked, and if you're worried, look for pasteurized eggs at the store.
03 -
  • Bring your eggs to room temperature before separating them, they whip up faster and fluffier that way.
  • Taste your chocolate before you melt it, if it's too bitter on its own, bump the sugar up by a tablespoon.
  • If you over-whip the cream, fold in a splash of cold liquid cream to bring it back to soft peaks.

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