Chocolate Mousse with Orange

Although it may seem that mousse is a very demanding dessert to prepare, this is not actually the case. You will only need to pay some attention to beating the eggs, which, with the addition of chocolate, orange juice, and grated zest, will transform into a light and divine chocolate dessert, suitable even for more formal occasions. When serving the mousse, add a dollop of whipped cream, and a great addition is also grated chocolate sprinkled over the prepared cream.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 120 ml Sweet cream

  • 1 piece Orange, fresh

  • 4 pieces Egg, egg yolk, fresh

  • 50 g Sugar, white

  • 1 pinch Salt, table

  • 170 g chocolate, dark

  • 2 piece Egg, egg white, fresh

Steps

  1. Pour the cream into a bowl and whip it until soft peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.

  2. Wash the orange thoroughly under running water and dry it with paper towels. Finely grate the zest (you will need 1 teaspoon), then squeeze the juice from the orange (you will need 60 milliliters). Strain the squeezed juice.

  3. In a heatproof bowl, add the egg yolks, grated zest, strained juice, salt, and 50 g of sugar. Mix the ingredients well with a hand whisk, then place the bowl over a pot of simmering water. Make sure the bottom of the bowl does not touch the water in the pot. Stir and heat the ingredients with a hand whisk until the sugar is completely dissolved, the mixture becomes lighter in color, and the volume doubles.

  4. Remove the bowl from the heat and add the chopped chocolate to the orange cream. Stir until the chocolate melts and you get a completely smooth chocolate mixture, which you cool to room temperature while stirring occasionally.

  5. Beat the egg whites with an electric mixer until foamy, then gradually add 2 tablespoons of sugar and continue beating until you get stiff and glossy peaks. Gently and slowly fold the beaten egg whites into the cooled chocolate mixture in two or three additions. Mix very gently to maintain the lightness of the beaten egg whites. Finally, fold in the whipped cream.

  6. Divide the chocolate mousse into clean glasses and refrigerate for at least 2 hours (or overnight) to allow the cream to set and cool well. When you take the mousse out of the refrigerator, let it sit at room temperature for 10 minutes before serving.

Nutrition Information (Per 100g)

  • Calories: 294.99 kcal
  • Fat: 14.19 g
    • Saturated Fat: 7.41 g
  • Carbohydrates: 34.56 g
    • Sugars: 28.59 g
  • Protein: 4.53 g
  • Fiber: 2.67 g