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Chocolate orange mousse topped with whipped cream, orange zest, and chocolate shavings in a white ramekin.

Easy Orange and Chocolate Mousse

Orange and chocolate mousse made with rich dark chocolate and fresh orange for a silky, airy dessert that’s surprisingly easy to make.
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 Servings

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.
    heavy cream in a large silver bowl.
  • Place the finely chopped chocolate and butter in a medium heatproof bowl.
    bowl of chopped chocolate with a pat of butter on top.
  • 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.
    bowl of glossy melted chocolate.
  • 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.
    orange juice and zest on top of chocolate pudding in a bowl with a little whisk.
  • 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.
    whipped cream with stiff peaks in a large silver bowl.
  • Fold about one third of the whipped cream into the cooled chocolate mixture until combined.
    bowl of whipped cream on top of a chocolate pudding base.
  • 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.
    chocolate mousse in a bowl with a rubber spatula.
  • Divide the mousse evenly between 6 serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or overnight for the best texture.
    6 large ramekins filled with chocolate mousse on a baking sheet covered with plastic wrap.
  • Top with whipped cream, chocolate curls or shavings and a little fresh orange zest just before serving.
    sheet pan with 6 ramekins with orange chocolate mousse topped with whipped cream and orange zest, bite taken out of one.

Notes

Use a good quality chocolate bar in the 60 to 70% range. Chocolate chips don’t melt quite as smoothly.
Keep the whipping cream cold and stop at medium peaks. Overwhipped cream can make the mousse heavier and harder to fold.
Cool the chocolate before folding. It should no longer feel warm but should still be fluid so it blends smoothly without deflating the cream.
Fold gently and stop once combined. Overmixing knocks out the air that gives the mousse its light, fluffy texture.
Zest only the orange peel, avoiding the bitter white pith underneath.
Store covered in the fridge for up to 4 days or freeze for up to 2 months. Add garnishes just before serving.

Nutrition

Serving: 1Mousse | Calories: 499kcal | Carbohydrates: 21g | Protein: 5g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 28mg | Potassium: 323mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1248IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 4mg
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