Dark chocolate orange mousse set in small simple glasses, delicate aerated chocolate texture with fine orange zest, small spoonful lifted

Chocolate Orange Mousse

by

Chocolate orange mousse folds whipped cream into a gently cooked chocolate custard for a light chilled dessert. Fresh orange zest perfumes the milk; no orange liqueur is needed. Serve in small glasses with a little extra zest.

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Recipe at a Glance

  • Yield: 6 small servings
  • Preparation: 30 minutes
  • Cooking: 10 minutes
  • Chilling: At least 4 hours

Table of Contents

Ingredients

Mousse

  • 150 g dark chocolate (60–70% cocoa), finely chopped
  • 150 ml whole milk
  • 3 large egg yolks
  • 40 g granulated sugar
  • Finely grated zest of 1 orange, plus a little extra to serve
  • 250 ml cold heavy cream
  • 1/2 teaspoon vanilla extract
  • A small pinch of fine salt

Before You Start

Use a thermometer to judge the custard and avoid scrambling the yolks.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Infuse the milk

Put chopped chocolate in a large heatproof bowl. Heat milk and orange zest in a saucepan until steaming. Remove from heat, cover and leave for 10 minutes. Warm again before the next step.

2. Cook custard

Whisk yolks and sugar together. Gradually whisk in the warm milk, then return to the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard lightly coats the spatula and reaches 82°C (180°F). Do not let it boil.

3. Melt the chocolate

Strain the hot custard over the chocolate. Leave for 2 minutes, then stir gently until smooth. Add vanilla and salt. Cool until barely warm but still fluid, about 30–35°C (86–95°F).

4. Fold the cream

Whip the cold cream to soft peaks. Stir one-quarter into the chocolate base to loosen it. Fold in the rest in two additions using a flexible spatula, stopping as soon as evenly combined.

5. Chill

Divide among six small glasses, cover and refrigerate for at least 4 hours. Finish with a little orange zest shortly before serving.

Cook’s Tips

  • Use a thermometer to judge the custard and avoid scrambling the yolks.
  • The chocolate base must cool before adding cream, but should remain fluid enough to fold smoothly.
  • Softly whipped cream folds more easily than stiff cream and gives a smoother mousse.

Storage and Make-Ahead

Keep covered in the refrigerator and use within 2 days. This dessert is best made ahead and served cold. Do not leave it at room temperature for extended periods.

Recipe Questions

Can I use chocolate chips?

A finely chopped chocolate bar is preferable because some chips contain stabilizers that change melting behavior.

Why is my mousse grainy?

The base may have been too cold when folded, causing chocolate to firm into flecks, or the cream may have been overwhipped.

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