I found this scrumptious Chocolate Orange Mousse recipe from TK member Riley, who paired the classic flavors of orange and chocolate to create this easy dream of a dessert. The best part is that you can make them in Mason jars of many sizes instead of ramekins and simply screw a lid on top and save them for any day of the week.
Here’s what you’ll need: heavy whipping cream, white wine vinegar, an orange, eggs (separated), dark chocolate, and sugar or honey (I substituted honey for the sugar the recipe calls for).
￼Whisk the heavy cream with an electric mixer on medium speed until soft peaks form.
Add the orange juice.
Then the orange zest.
Beat until stiff peaks form.
In a separate bowl, beat the egg whites and vinegar until frothy.
Gradually add the honey.
Beat until stiff peaks form.
Chop the chocolate.
Melt the chocolate in a bowl that has been placed over a pot of simmering water, stirring until completely smooth.
Remove from the heat, add the egg yolks, and whisk until fully combined.
Whisk a quarter of the egg whites into the chocolate mixture to combine.
Gradually fold in the remaining egg whites in three parts.
Mix until just fully incorporated.
Pour the chocolate into ramekins. Then chill in the fridge for at least 2 hours, until firm.
Light and airy orange-scented chocolate mousse.
- 1 cup Heavy Cream
- 2 Tablespoons Orange Zest
- 1 Tablespoon Fresh Orange Juice
- 3 whole Eggs, Separated
- ⅛ teaspoons White Vinegar
- 2 Tablespoons Sugar
- 8 ounces, weight Bittersweet Chocolate, Chopped
Beat the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form. Add the orange zest and orange juice and continue to beat until stiff peaks form. Set aside.
Beat the egg whites and vinegar in a separate bowl until frothy. Gradually add the sugar and beat until stiff peaks form.
Meanwhile, melt the chocolate in a large bowl placed over a pot of simmering water (or a double boiler), stirring until completely smooth. Remove from the heat, add the egg yolks into the melted chocolate and whisk until fully combined. Whisk one-fourth of the egg whites into the chocolate mixture to combine. Gradually fold in the remaining egg whites and whipped cream in three parts, mixing just until incorporated.
Divide the mixture between six 6-ounce ramekins and chill in the refrigerator for at least 2 hours, until firm.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.