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Cucina Casa M - Easy, Elegant Entertaining
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Chocolate Mousse topped with raspberries on a small plate with two pink meringues

Chocolate Orange Mousse

This is perfect for entertaining, since it can be made in advance. The dark chocolate mousse is creamy, with just a hint of orange Cointreau. It’s simply sublime. I love the combination of orange, that fresh pop of citrus, which compliments the richness of the chocolate so perfectly. It’s one of my favorite ways to end a meal!
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Prep Time 30 mins
Chilling Time 1 hr
Total Time 1 hr 30 mins

Ingredients
  

  • 6 oz Bittersweet Chocolate chopped
  • 2 Tbsp Unsalted Butter cut into 8 pieces
  • ¼ cup Orange Liquor like Cointreau/Grand Marnier or Triple Sec
  • 3 Large Egg Whites room temperature
  • pinch Salt
  • 3 Tbsp Super Fine Sugar
  • 1 cup Heavy Cream cold
  • 1 cup Raspberries washed
  • Confectioner’s Sugar for Dusting

Instructions
 

  • Place the chocolate in a medium-size heat-proof bowl and set the bowl on top of a pot of boiling water. Turn the heat off. Stir until the chocolate is melted, remove from heat, stir in the liquor and the butter. Stir until the chocolate is completely mixed and smooth. Set aside to cool slightly.
  • In a bowl of your mixer, over medium speed beat the egg whites with salt until they form soft peaks, about 2 -3 minutes. While still beating, sprinkle in the sugar by the spoonful and continue beating until soft, shining peaks are formed, about another 2-3 minutes. Set aside.
  • In a clean bowl, whip the cream until it is fairly thick and holds a soft peak.
    Egg whites mixed to form soft peaks
  • Using a large spatula, gently fold about 1/3 of the egg whites into the chocolate mix until slightly incorporated. Fold in the remaining whites. Now fold in the whipped cream gently folding until all the cream is blended in.
  • Spoon or pipe the mousse into serving dishes and refrigerate for at least an hour to firm up.
  • When ready to serve, sprinkle a few raspberries on top of the mousse. Dust with confectioner’s sugar and serve with meringue kiss cookies on the side.

Notes

TIPS & TRICKS
– Use a good dark 60% cacao chocolate.
– You can use Grand Marnier, triple sec, or Cointreau for the orange liquor. I prefer the Cointreau; it adds a clean, light orange flavor.
– Egg whites separate best when they are cold. They beat up best when they are room temperature. They can sit on your counter for hours.
– Take care when separating the egg whites to insure that there is no egg yolk in the whites. Egg yolks have fat, and fat will cause the whites to not whip up. Make sure your mixing bowl is really clean.
– Chocolate mousse can be made two days in advance. Just cover the dishes with plastic wrap. Remove the mousse from the fridge 30 minutes before serving to remove a little of the chill.
NOTE:
This is a Companion recipe to the Meringue Kisses recipe. Click the button below to see that recipe.
 
See Meringue Kisses Recipe

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