Chocolate Mousse recipe: Homemade Chocolate Mousse (2024)

Who’s in the mood for some chocolate? We have no doubt you are if you are reading our chocolate blog! Lately, we’ve been craving the light and fluffy texture of a chocolate mousse, so put on your apron and prepare for the perfect orange chocolate mousse recipe. This decadent yet easy-to-make dessert is one of our favorites. It looks very elegant and its velvety texture, with a subtle hint of orange, is perfect for this time of year.

What’s in a Chocolate Mousse?

Chocolate mousse has a fluffy texture that is created by folding whipped, heat-treated egg whites into a mixture of melted chocolate and egg yolks. The egg yolks add richness and depth that transforms a chocolate bar into something more luxurious.

Chocolate mousse has very few ingredients, so it is important to use the best quality to make the flavor shine. Additional flavorings such as coffee, orange and vanilla can be added to spice up your mousse.

The secret is to choose fresh, organic eggs and high-quality chocolate, preferably with 60% – 70% cocoa, and that’s it! Before we start, let’s understand the ingredients.

CHOCOLATE

Be sure to use chocolate purchased in the craft chocolate aisle (or the baking aisle if there isn’t a fine chocolate section) of your supermarket, not the candy aisle. Chocolate intended for baking is specially made to melt smoothly and properly.

All types of chocolate can be used for the chocolate mousse, but we like to use dark chocolate from 60% to 70% cocoa (which is bittersweet dark chocolate) because it has a good, intense chocolate flavor, and is not as sweet as milk chocolate. Note that the lower the cocoa content, the sweeter the chocolate, so go with a high percentage of chocolate if you want a more intense, less sweet mousse.

You can use milk chocolate which will add a creamy, milky flavor but it may not have as great an intensity of chocolate flavor. If your heart is set on using milk chocolate, try looking for dark milk chocolate which has a higher cocoa percentage than most milk chocolates. Again, the higher the percentage of cocoa (dark chocolate), the more chocolatey and less sweet it will be.

EGGS

Are there raw eggs in the mousse? If you are concerned about eating raw eggs, don’t be. The yolks in the mousse are gently cooked with the hot chocolate that is melted in a bain-marie (double boiler). This slow cooking allows the steam to gently melt the chocolate and helps make the texture more velvety.

As for the whipped egg whites, don’t worry, they are also not raw.

The egg whites are heated in a bain-marie as they are quickly beaten to whip them up. You don’t need to do this for a long time, as you don’t want to deflate the foamy whites, which are what give air to the mousse. Just make sure you heat them for about 2-3 minutes to ensure that they are not raw..

What consistency should mousse be?

The consistency of the mousse is good if you can turn the mousse container upside down and it does not move. Of course, if you try this test and your mousse isn’t thick enough you’ll end up with a big chocolate mess! The key is to look for small air bubbles when stirring the mousse which is a sign that the mousse is sufficiently whipped.

How can you thicken chocolate mousse?

Although naturally light and airy, there are ways to thicken a chocolate mousse if a more indulgent texture is desired. You will need to add a thickening agent such as cornstarch or additional egg yolks, but be aware that it is very difficult to add just the right amount to thicken the mousse so it doesn’t turn into a chocolate pudding. Don’t overdo it when it comes to thickening. Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.

Orange chocolate mousse

Ingredients

• 1¼ cups bittersweet chocolate (7 1⁄2 oz/213g)
• ½ cup heavy cream (4 fl oz/115 ml)
• 3 large eggs, separated
• 1 teaspoon orange liqueur (Gran Marnier or Cointreau) (4.9 ml)
• ½ teaspoon salt (2.3g)
• 1 teaspoon instant coffee granules (4.2g)
• 1 orange, zested
• 1 orange to decorate

Method

• Grate the orange peel from one orange and then grind it with a mortar and pestle to form a smooth paste.
• Put the chocolate, orange, coffee and heavy cream in a bowl and place over a bain-marie or double boiler (a saucepan of simmering water will suffice). Do not let the bottom of the bowl touch the water. Heat gently until the chocolate melts, about 5 minutes. Stir until smooth.
• Remove from the heat and set aside to cool for 2 minutes.
• Whisk in the egg yolks, orange liqueur and salt until well blended. Whisk quickly but do not overmix, as the chocolate fat will separate and the mixture will become oily.
• Warm the egg whites for 2-3 minutes in a mixing bowl using the double boiler.
• Whisk the egg whites until stiff peaks form.
• Gently fold in the chocolate mixture in 2 batches. The faster this process is completed, the better, as the chocolate will begin to set making it harder to work.
• Spoon the mousse into individual dishes, cover with plastic wrap and store in the refrigerator for at least 6 hours or overnight.
• Top with orange wedges and chocolate shavings.

Tips

• You can refrigerate the mousse for up to three days.
• You can freeze the chocolate orange mousse, and it will last in the freezer for up to 2 months. When you are ready to eat it again, do not attempt to heat it in any way. Transfer it to the refrigerator and let it thaw in the fridge until you can serve it with a spoon.
• You can use egg substitutes. For example, you can replace the eggs with “aquafaba” which is the strained water from a can of chickpeas, which fluffs up just like egg whites (yes, this really works!).
• It can be garnished with a little whipped cream, grated chocolate or fresh fruit.

And there you have it! This is a delicious and impressive dessert to bring to any dinner or party.

We hope you enjoyed this post and stay tuned for future recipes. If you have any questions or comments, contact us through our social networks and we’ll get back to you quickly!