Chocolate Orange Mousse (Made by Anna Olson)

Name: Chocolate Orange Mousse
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Canadian
Ingredients: 10 oz (300 g) milk baking/couverture chocolate, chopped; ½ tsp (1.5 g) gelatin powder; ½ cup (125 mL) 2% milk; Finely grated zest of 1 orange; 1 cup (250 mL) whipping cream; 2 Tbsp (30 mL) orange liqueur

by Anna Olson February 20, 2022

written by Anna Olson February 20, 2022

Chocolate Orange Mousse Made by Anna Olson

Chocolate Orange Mousse are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

A milk chocolate mousse is mild, creamy and takes on other flavours well. If chocolate and orange as a pairing is your thing (like it is mine), then you will adore this simple mousse recipe. Because of the gelatin, it also has a nice set should you choose to use it as a filling for a cake. I like to serve this mousse in individual footed glasses.

Follow along with the 📝 recipes below👇🏾👇🏾

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Chocolate Orange Mousse

Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 15 Minutes Cooking Time: 05 Minutes 05 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

10 oz (300 g) milk baking/couverture chocolate, chopped
½ tsp (1.5 g) gelatin powder
½ cup (125 mL) 2% milk
Finely grated zest of 1 orange
1 cup (250 mL) whipping cream
2 Tbsp (30 mL) orange liqueur

Instructions

Melt the chocolate in a metal bowl placed over a pot filled with an inch of barely simmering water, stirring gently until smooth. Remove the chocolate from the heat.
Soften the gelatin and combine with the chocolate. Sprinkle the gelatin over the cold milk in a saucepan and whisk in to soften. Add the orange zest and heat the milk on medium-low, whisking until the gelatin dissolves and the milk is warm. Gently whisk the warm milk into the melted chocolate until combined. Set aside to cool to room temperature.
Whip and fold in the cream. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream to a soft peak on high speed. Fold the cream into the chocolate in 2 additions. Fold in the orange liqueur—the mousse will be fluid. Pour or ladle the mousse into dessert coupes or other serving glasses and chill for at least 3 hours before serving.

Notes

The mousse will keep, covered with plastic wrap, in the fridge for up to 3 days.

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Recipe video

Bon Appétit

Let me know in the comments how the recipe turned out for you!

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

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