Prep 10 mins
Cook 10 mins
Rich and decadent with lots of chocolate and orange flavor. A good dessert for Passover as well.
Make and share this Orange Scented Chocolate Mousse recipe from Food.com.
- 1⁄2 lb high quality semisweet chocolate
- 6 tablespoons water
- 1 pinch salt
- 5 eggs, separated
- 1 teaspoon pure orange extract
- 1 tablespoon finely grated orange zest
- 2 tablespoons orange liqueur
- chocolate curls (optional)
- orange rind twists (optional)
- Chop the chocolate into small pieces and place in the top of a double boiler or microwave proof bowl with the water and salt.
- Heat until the chocolate is melted in the double boiler or microwave.
- Let cool for 2 minutes.
- Rapidly beat the egg yolks into the chocolate mixture one at a time.
- Beat in the extract, zest, and liqueur.
- In a clean bowl with clean beaters whip the egg whites until soft peaks form.
- Gently but thoroughly fold in the chocolate mixture.
- Pour into a large serving dish or individual bowls or glasses.
- Refrigerate overnight.
- Garnish with the chocolate curls and orange rind twists before serving.
HEAVEN on EARTH!! Restaurant quality mousse here. This is not the junk you make with jello pudding mixes; this is the real deal. Unbelievable. Everyone was too full after dinner, so I decided not to serve it (they didn't even know I made it) so everyone can enjoy this with a good appetite. It's been sitting in my fridge for 2 days, staring at me, talking to me "taste me, taste me". I gave in, and OMG, this is a treasure of a recipe. As soon as the spoon went in the mousse, you hear a mouss-y sound, like bubbling air, the spoon goes in it ever so smoothly, and the taste is pure and refined, light and airy, silky and smooth. Everyone that will taste this will have to agree - it's absolutely delicious! I used a chocolate-orange liquor (Sabra brand), and used vanilla instead of orange extract. Perfect!
I really liked this recipe. I left out the orange liqueur because I didn't want to spend the money and it still had a great orange flavor. I also used this recipe to make a cake. In a spring form pan (sans bottom) I layered cake, then poured in mousse, another layer of cake, and then more mousse. I refrigerated until it set, unmolded it, then covered the outside (not top) with whipped cream. The mousse held up very well and created a very easy and presentable and TASTY cake.
I love the combination of chocolate and orange and this mousse captures both. The texture is so smooth and light. I made absolutely no substitutions. The strong flavor of the semisweet chocolate really comes thru and if you're not a fan of the semisweet, you may not care for this one. As stated in the comments, this is truly a decadent dessert.