Dark Chocolate Orange Mousse (Printable)

Silky mousse combining rich dark chocolate and fresh orange zest for a decadent, airy dessert.

# Ingredient List:

→ 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 - 1.8 oz 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 cold heavy cream
09 - Pinch of salt

→ Garnish (optional)

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

# How to Make:

01 - Combine dark chocolate and unsalted butter in a heatproof bowl set over simmering water. Stir until smooth, then remove from heat and allow to cool slightly.
02 - Whisk egg yolks with granulated sugar until pale and creamy. Incorporate vanilla extract, orange zest, and orange juice. Blend in melted chocolate mixture until homogeneous.
03 - In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form.
04 - Whip cold heavy cream until soft peaks develop.
05 - Fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites in two additions, then fold in the whipped cream until fully integrated and smooth.
06 - Spoon or pipe the mousse into serving glasses or ramekins. Cover and refrigerate for at least 2 hours until set.
07 - Optionally garnish with additional orange zest, chocolate curls, or a dollop of whipped cream before serving.

# Expert Tips:

01 -
  • The orange zest cuts through the richness in a way that feels bright, not heavy, even after a big meal.
  • It looks fancy enough for guests but comes together with just a whisk and a bowl.
  • You can make it hours ahead and pull it from the fridge when you need something that feels like an occasion.
02 -
  • If you rush the folding, you will deflate all the air you just worked to build, and the mousse will be dense instead of airy.
  • Make sure the chocolate has cooled slightly before mixing it with the yolks, or you will end up with scrambled eggs instead of mousse.
03 -
  • Wipe your bowl and whisk with a little lemon juice or vinegar before beating egg whites, any trace of fat will stop them from whipping properly.
  • Fold with a spatula in a scooping motion from the bottom up and over, rotating the bowl as you go, it keeps the mousse light and airy.

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