Silky, airy, and deeply chocolaty with a bright hit of orange—this Chocolate Orange Mousse tastes like something from a fancy restaurant but is secretly simple to make. Dark chocolate and fresh orange zest melt together into a smooth base, then get lightened with whipped cream for a cloud-like texture that still feels rich and indulgent.
Serve it in little glasses with a dollop of whipped cream and a twist of orange peel, and you’ve got a make-ahead dessert that never fails to impress.
Why You’ll Love It
- Elegant but easy: Simple steps, no baking, and no complicated equipment.
- Flavor combo that works: Bittersweet chocolate + fresh orange = luxurious and refreshing.
- Perfect texture: Light, airy mousse that still feels rich—not heavy or dense.
- Great for entertaining: Can be made hours in advance and chilled until serving.
Ingredients
For the Chocolate Orange Mousse
- 6 oz (170 g) dark chocolate, 60–70% cocoa, chopped
- 2 tbsp (30 g) unsalted butter
- 2 tsp finely grated orange zest (from 1 large orange)
- 3 tbsp (45 ml) fresh orange juice
- 2 large eggs, separated, at room temperature
- ¼ cup (50 g) granulated sugar, divided (2 tbsp + 2 tbsp)
- 1 tsp vanilla extract
- 1 cup (240 ml) cold heavy cream
For Serving (Optional)
- Lightly sweetened whipped cream
- Extra orange zest or thin strips of orange peel
- Dark chocolate shavings or curls
Time & Yield
- Prep: 20 minutes
- Chill: 2–3 hours
- Total: ~2½–3½ hours (mostly chilling)
- Yield: 4–6 servings, depending on glass size
Instructions
1) Melt the Chocolate with Orange
- Set up a bain-marie (double boiler):
- Place chopped dark chocolate, butter, orange zest, and orange juice in a heatproof bowl.
- Set the bowl over a pot of barely simmering water (the bottom of the bowl should not touch the water).
- Melt gently:
- Stir until smooth and glossy.
- Remove from heat and let cool slightly (you want it warm, not hot, so it doesn’t scramble the eggs later).
2) Enrich the Base
- Add egg yolks & vanilla:
- In a small bowl, whisk egg yolks with 2 tbsp (25 g) sugar until slightly thickened and lightened.
- Whisk the yolk mixture and vanilla into the warm chocolate until fully combined and silky.
- Let the mixture cool to just above room temperature—it should be smooth and pourable.
3) Lighten with Egg Whites & Cream
This is where the mousse gets its airy, cloud-like texture.
- Whip the egg whites:
- In a clean, grease-free bowl, beat egg whites to soft peaks.
- Gradually add the remaining 2 tbsp sugar, beating to medium peaks (glossy and holds a soft point that curves over).
- Whip the cream:
- In a separate bowl, whip cold heavy cream to soft-medium peaks (thick but still soft and smooth, not grainy).
- Fold everything together:
- Stir about ¼ of the whipped cream into the chocolate mixture to loosen it.
- Gently fold in the remaining whipped cream with a spatula, making broad, gentle strokes.
- Fold in the whipped egg whites in 2–3 additions, being careful not to deflate the mixture.
- Mix just until no streaks remain.
4) Chill & Serve
- Portion the mousse:
- Spoon or pipe the mousse into small glasses, ramekins, or dessert cups.
- Chill:
- Cover lightly and chill for at least 2–3 hours, or up to 24 hours.
- The mousse will firm up slightly but stay soft and airy.
- Garnish just before serving:
- Top with a swirl of whipped cream, a sprinkle of orange zest, and chocolate shavings.
Serve It Like This
- Pair with espresso or strong coffee for a beautiful contrast.
- Add a few fresh orange segments or berries on the side for brightness.
- For a fancier look, serve in stemmed glasses or small coupe glasses, with extra chocolate curls on top.
Pro Tips for Perfect Mousse
- Use good chocolate: The flavor of the mousse depends heavily on the chocolate—choose one you’d enjoy eating on its own.
- Cool the chocolate slightly: If it’s too hot, it can curdle the egg yolks or deflate the whipped cream and whites. Warm is perfect; hot is not.
- Don’t over-whip:
- Egg whites: stop at medium peaks so they fold in easily.
- Cream: soft-medium peaks; over-whipped cream can turn grainy and heavy.
- Fold gently, not stir: Use a spatula, scooping around the bowl and cutting through the center. You’re trying to keep as much air as possible.
- Chill time matters: The mousse needs a few hours in the fridge to set and develop flavor. It’s a great make-ahead dessert.
Variations & Twists
- Extra Orangey:
- Add an extra ½ tsp orange zest or a drop of orange extract to intensify the citrus.
- Chocolate Orange Liqueur Mousse (Adults Only):
- Replace 1 tbsp of the orange juice with Grand Marnier or Cointreau.
- Milk Chocolate Version:
- Use milk chocolate instead of dark for a sweeter, milder mousse (reduce the sugar slightly if desired).
- Layered Dessert:
- Layer the mousse with crushed chocolate cookies or brownie cubes in glasses for a “trifle-style” presentation.
Make-Ahead, Storage & Leftovers
- Make-Ahead:
- Best made the same day or up to 24 hours before serving.
- Fridge:
- Store covered in the refrigerator for up to 2 days.
- Leftovers:
- Keep chilled; do not freeze (the texture can become grainy after thawing).
Nutrition (Per Serving – Approximate, for 6 servings)
- Calories: ~260–320 kcal
- Fat: ~20–24 g
- Carbs: ~18–22 g
- Protein: ~4–6 g
(Values vary based on chocolate percentage, cream brand, and portion size.)
Why This Recipe Works
Melting dark chocolate with orange zest and juice infuses flavor right into the base, so every spoonful tastes bright and aromatic, not just chocolaty. The combination of whipped cream and whipped egg whites adds different kinds of airiness—creamy and cloud-like—giving you a mousse that feels luxurious but not heavy. A few hours in the fridge knit the flavors together, leaving you with a smooth, spoonable dessert that tastes like pure chocolate-orange luxury.
Final Thought: Scoop it, spoon it, and savor every citrusy, chocolatey bite—this Chocolate Orange Mousse is the make-ahead dessert you’ll keep coming back to whenever you want something special with almost no stress.