- 25 minutes
- For 6 people
- 0.8 € / person
How to make orange chocolate mousse . There are so many dessert recipes in the form of chocolate mousse that you would not believe it. This is one more among many but with the advantage that it is very easy to prepare.
Exalt the chocolate and combine perfectly with the orange, from which I added not only the zest but also the juice. It is not a very sweet dessert, so using good chocolate you will have an intense flavor of pure cocoa.
A mousse is a culinary preparation of French origin whose base is whipped egg white or whipped cream, which give it a spongy consistency (that texture so characteristic of tiny bubbles). In fact, the French term mousse means foam in Spanish. One of the best known is of course the chocolate mousse , the classic and very similar to this recipe, but you also have variations such as the chocolate mousse with shiny icing or the classic chocolate and hazelnut mousse.
This recipe, chocolate mousse with orange , is one of the sour cherries that could not be missing on this blog. The texture of this dessert is fantastic, its flavor is soft but at the same time it leaves an intense chocolate flavor. It is refreshing because we must take it cold but it does not bother like ice cream. It is not the perfect dessert but it is dangerously close to 99%. You see that I am quite a chocolatier, I am passionate about solid, liquid or cream chocolate.
Preparation of the chocolate mousse
- We chose the chocolate to use, experts say that the best chocolate to make a mousse is a Grand Cru from Central America, I have used 70% cocoa powder chocolate, thus achieving a greater chocolate flavor.
- Chop the chocolate, the finer it is the better it will melt. Add the cocoa powder to the chopped chocolate and heat in a double boiler over low heat, stirring constantly with the rods until you get a smooth and homogeneous cream. We should not heat the chocolate more than necessary, with 3-4 minutes is enough. We remove from the fire and let it temper. Add the chopped butter and beat again with the rods.
- Heat the liquid cream without boiling, 2-3 minutes over medium heat. We add the previous chocolate cream. We beat with rods. We reserve.
- Grate the orange and reserve on a plate. We squeeze the orange and strain the juice so that there are no pieces of pulp. We put it in a glass and add water to fill it.
- Let’s go with the most complicated step of this recipe: neutral gelatin. We empty the content of half on neutral gelatin powder in a bowl that is dry and add half of the juice with water that we have prepared. The rest of the juice we put in a saucepan over the fire until it boils (or directly to the micro for 2 minutes). We remove and pour the juice into the container where the gelatin had been left to soak. We remove until its complete dissolution.
- We add the orange juice with the gelatin and the orange zest to the chocolate cream. We beat with an electric mixer until there is a uniform, homogeneous and smooth mixture. In any recipe that contains gelatin, there should be no lump, if it does not solidify badly and the texture will not be as desired.
- We beat the egg whites until stiff, the trick for them to mount without problem is to use a bowl without any remaining fat, keep the egg whites at room temperature and add the vanilla icing sugar once the pinch of salt has been added.
- We handle this meringue with a silicone spatula and add to the previous cream with wrapping movements from the bottom up to avoid dismounting. This step must be done smoothly and without haste, only with patience will the mousse be good.
Final assembly and presentation of the chocolate mousse
- We place the mousse in individual glasses, with this recipe we will have for 6-7 people. We store in the fridge and let stand at least 4 hours. We decorate by sprinkling the cocoa powder and with a slice of orange or strawberry in the center of the glass.
And to enjoy! There is usually nothing left over, I assure you.