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If you love Terry’s Chocolate Orange, this mousse is basically that rich chocolate-orange combo in creamy, dreamy dessert form.
Orange and chocolate mousse is one seriously dreamy way to get your chocolate fix. Rich dark chocolate and fresh orange come together in a silky, airy mousse that looks fancy but is surprisingly easy to pull off.
I mean, chocolate and orange together?! COME ON. This chocolate orange mousse has loads of rich dark chocolate with fresh orange zest and just enough orange juice to give it that bright, citrusy kick. Then there’s all that fluffy whipped cream folded in, making every spoonful silky, light and melt-in-your-mouth good.
It’s also a great one to make when you’ve got people coming over because you can get it into the fridge ahead of time and forget about dessert until you’re ready to serve. And if mousse is your thing, definitely try my chocolate avocado mousse or cozy pumpkin mousse next. My white chocolate covered strawberries are another fun one when you want a chocolate dessert that looks a little fancy without actually being a whole production.
✳︎ Why You’ll Love This Chocolate Orange Mousse
- Chocolate + orange just WORKS. You get plenty of rich dark chocolate with a fresh pop of orange in every bite. Neither one gets lost, which is exactly what we want.
- That texture, though. It’s creamy and silky but still nice and fluffy, so it doesn’t feel heavy or pudding-like.
- It looks fancy. But it’s really not. There are no complicated techniques here, and most of the time is just letting the fridge do its thing.
- You can make it ahead. Make the mousse the night before, pop it in the fridge and dessert is officially off your to-do list.
- You can dress it up in seconds. Whipped cream, chocolate shavings and a little extra orange zest on top and just LOOK at her!
Ingredient Notes
You only need a handful of ingredients to make this orange and chocolate mousse, but a few of them really do make a difference. Here’s what to know before you get started.
Fresh Orange Zest Gives the Brightest Flavour
Fresh orange zest is where most of that bright, fresh orange flavour comes from. You get all those fragrant citrusy oils without adding a bunch of extra liquid to the mousse. Just make sure you’re only zesting the orange part of the peel and leaving that bitter white pith behind.
There’s also a tablespoon of fresh orange juice in the mix to bump up the citrus flavour just a little more. We want ORANGE, but we still want that rich chocolate to be the star of the show.
Choose a Good Dark Chocolate
Chocolate is obviously a pretty big deal here, so use one you actually like eating! I make this mousse with 70% dark chocolate, which gives it a deep, rich chocolate flavour that pairs so dang well with the fresh orange. Anything in the 60 to 70% range should work nicely depending on how dark you like your chocolate.
And grab a chocolate bar rather than chocolate chips if you can. It melts much smoother and will give you a silkier mousse in the end.
Heavy Cream Matters
Heavy whipping cream is what takes all that rich chocolate and turns it into an actual light and fluffy mousse. Make sure the cream is nice and cold before whipping it, and aim for medium peaks rather than taking it all the way to super stiff.
You want the whipped cream to have enough body to hold its shape while still looking soft and creamy. That little sweet spot helps keep the finished mousse silky and airy instead of heavy.
Find the full ingredient list and exact measurements in the recipe card below.
Helpful Tips for the Best Chocolate Orange Mousse
- Let the chocolate cool down. Give the chocolate mixture time to cool before folding in the whipped cream. You want it no longer warm to the touch but still nice and fluid. Too hot and you risk melting all that lovely air you just whipped into the cream.
- Don’t go crazy whipping the cream. Medium peaks are exactly what you’re after here. Once the cream gets super stiff, it’s harder to fold into the chocolate and you can end up with a mousse that feels heavier instead of soft and fluffy.
- Fold gently. Once the whipped cream goes in, use a light hand and fold just until those white streaks disappear. This is definitely not the time for aggressive stirring! Keeping all that air in there is what gives chocolate mousse with orange its light, airy texture.
- Give it enough time to chill. Those few hours in the fridge are important. The mousse needs at least 4 hours to properly set and get that dreamy texture. Once chilled, it should be silky and creamy but firm enough to hold a nice spoonful, not thick and dense like chocolate pudding.
Easy Variations
- Switch up the chocolate. I love 70% dark chocolate here, but anything in the 60 to 70% range works. Go closer to 60% if you prefer things a little sweeter, or stick with 70% for that deeper chocolate flavour.
- Try milk chocolate. You can swap in milk chocolate if dark chocolate isn’t your thing, just keep in mind that your mousse will be sweeter and won’t have quite the same rich chocolate flavour.
- Amp up the orange. Want a little more citrus coming through? Add a tiny splash of orange extract. A little goes a LONG way, so start small and taste as you go.
- Make it boozy. Add a splash of my homemade Baileys for a creamy, slightly boozy twist that’s SO good with the dark chocolate. Just keep it light so you can still taste that fresh orange coming through. Grand Marnier is another great option if you want to lean even harder into the chocolate orange combo.
- Get creative with the toppings. Try crushed chocolate covered orange, candied orange peel, chocolate dipped orange slices, crushed amaretti cookies or a little sprinkle of flaky sea salt. Or pile on some fresh whipped cream and finish with a dusting of cocoa powder for a super pretty, low effort situation.
Storage & Make Ahead Tips
- Fridge: Keep your chocolate orange mousse covered in the fridge for up to 4 days. If you’re making individual servings, you can cover each glass or ramekin and grab one whenever the chocolate craving hits.
- Make ahead: This mousse is MADE for making ahead. Prep it the day before, let it hang out in the fridge overnight, then add your whipped cream, chocolate shavings, orange zest or whatever toppings you’re feeling right before serving.
- Freezer: Yep, you can freeze it! Keep the mousse well covered and freeze for up to 2 months. When you’re ready to dig in, let it thaw overnight in the fridge and add any garnishes after it has thawed.
Frequently Asked Questions
more sweet treats you’ll love
Still in the mood for something sweet? These are a few more desserts worth saving room for.
- Lemon Posset. Creamy, citrusy and dinner party ready.
- 2 Ingredient Chocolate Fudge. Rich, creamy and seriously snackable.
- Paleo Chocolate Brownies. For when only chocolate will do.
- Milk Chocolate Covered Pretzels. Sweet, salty and wonderfully crunchy.
- Chocolate Covered Peanut Butter Balls. Fun, easy, and chocolate-y.
Quick Favour ⭐️ If you make this recipe, I’d love it if you left a quick rating + review. It’s the easiest way to support Hip Hip Gourmet, and I read every one.
Easy Orange and Chocolate Mousse
Video
Ingredients
- 7 ounces (200 g) good quality 70% dark chocolate (finely chopped)
- ½ cup (120 mL) heavy whipping cream
- 1 tbsp (14 g) unsalted butter
- 2 tbsp finely grated orange zest (from about 2 medium oranges)
- 1 tbsp freshly squeezed orange juice
- 1 tsp pure vanilla extract
- pinch of fine sea salt
- 1.5 cups (360 mL) cold heavy whipping cream
- 2 tbsp powdered sugar
Optional Garnishes
- fresh whipped cream
- chocolate curls or shaved chocolate
- extra orange zest
- thin orange slices
Instructions
- Add ½ cup of the heavy whipping cream to a small saucepan and heat over medium until it just begins to simmer around the edges. Don’t let it boil.
- Place the finely chopped chocolate and butter in a medium heatproof bowl.
- Pour the hot cream over the chocolate and butter and let it sit, untouched, for 2 to 3 minutes. Whisk until completely smooth and glossy.
- Stir in the orange zest, orange juice, vanilla and salt. Let the chocolate mixture cool for 10 to 15 minutes, until it’s no longer warm to the touch but is still fluid.
- Using a stand mixer or hand mixer, whip the remaining 1½ cups cold heavy cream with the powdered sugar on medium high speed until medium peaks form.
- Fold about one third of the whipped cream into the cooled chocolate mixture until combined.
- Gently fold in the remaining whipped cream with a rubber spatula just until no white streaks remain. Be careful not to overmix or you’ll knock out all that lovely air.
- Divide the mousse evenly between 6 serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Top with whipped cream, chocolate curls or shavings and a little fresh orange zest just before serving.
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
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