Description
These Chocolate Orange Mousse Cups offer a light and airy texture paired with a rich, deep chocolate flavor and a bright citrusy orange pop. Perfect as an elegant make-ahead dessert for dinner parties or special occasions, this mousse combines the smoothness of dark chocolate with fresh orange zest and juice, topped optionally with whipped cream and delicate chocolate shavings.
Ingredients
Chocolate Orange Mousse
- 180 gr Dark Cooking Chocolate, 70% cocoa solids
- 60 gr Unsalted Butter, cubed, at room temperature
- 60 ml Orange Juice
- 2 teaspoon Orange Zest, about 2 large oranges
- 5 large Eggs, pasteurised, at room temperature
- 1/3 teaspoon Fine Table Salt
- 80 gr Caster Sugar
Whipped Cream Topping (optional)
- 120 ml Thickened / Heavy Cream, 30% fat content min.
- 20 gr Icing Sugar
- 1 teaspoon Orange Zest, to garnish
- Chocolate Shavings, to taste, to garnish
Instructions
- Chop and Melt Chocolate: Finely chop the dark cooking chocolate and place it in a large heatproof bowl. Melt it completely smooth over a double-boiler or in the microwave using 30-second increments, stirring gently between each until fully melted.
- Add Butter: Add the cubed unsalted butter a few pieces at a time into the melted chocolate, stirring gently until the butter is completely melted and incorporated. Allow the chocolate’s temperature to cool slightly.
- Combine Orange Juice and Zest: Stir in the orange juice and freshly grated orange zest into the chocolate mixture until fully combined.
- Separate Eggs: Carefully separate the egg yolks from the whites. Place the yolks into the chocolate mixture, stirring until fully integrated. Set aside the egg whites in a large, clean bowl or the bowl of a stand mixer fitted with the whisk attachment.
- Whip Egg Whites with Salt and Sugar: Add salt to the egg whites and begin whipping at medium speed until soft peaks form, where the mixture is white and has nearly doubled in volume. Gradually add caster sugar one to two tablespoons at a time, whisking continuously. Increase speed to high and whip until stiff, glossy peaks form that hold their shape.
- Incorporate Egg Whites: Gently fold about a quarter of the whipped egg whites into the chocolate mixture using a whisk until no streaks of white remain. Then switch to a spatula and gently fold the remaining egg whites in three to four additions, stopping once fully combined and smooth without losing the airy volume.
- Pour and Chill: Pour the finished mousse gently into dessert cups. Lightly shake the cups to even out the mousse surface and refrigerate for at least 4 hours, preferably overnight, to set properly.
- Prepare Whipped Cream (Optional): For the optional topping, place cold thickened cream in a bowl with sifted icing sugar. Whisk at medium speed until it thickens, then increase to high speed until stiff peaks form.
- Serve and Garnish: Before serving, place a dollop of whipped cream on each mousse cup or pipe it decoratively. Garnish with additional orange zest and chocolate shavings for an attractive finish.
Notes
- Melt chocolate gently to avoid burning; if using microwave, stir often.
- Ensure eggs are at room temperature for better incorporation and volume.
- Fold the egg whites gently to maintain an airy texture; avoid over-mixing which deflates the mousse.
- This mousse needs sufficient chilling time to set properly and develop flavor.
- Use pasteurized eggs to reduce risk if consuming raw or lightly cooked eggs.
