Best Chocolate Orange Mousse Recipes

CHOCOLATE ORANGE MOUSSE

Steps:

• Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
• Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
• Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

FRENCH CHOCOLATE MOUSSE WITH ORANGE

Steps:

• Grind orange zest using a mortar and pestle until it forms a smooth paste.
• Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
• Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
• Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

ESPRESSO CHOCOLATE MOUSSE WITH ORANGE MASCARPONE WHIPPED CREAM

Steps:

• For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved. Place the chocolate chips in a blender.
• *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute. Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
• For the Cream: In the bowl of an electric mixer, stir together the
• mascarpone cheese and the orange juice until smooth. Add the cream,
• powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute. Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

GHIRARDELLI® CHOCOLATE AND ORANGE MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan and line with parchment paper.
• In a large microwaveable bowl melt 1 cup chocolate chips and butter together. You can do this over a pot of simmering water (bain marie) or gently in the microwave.
• When the chocolate has cooled, whisk in sugar then add 6 egg yolks, one at a time. Add in the vanilla extract.
• Sift cocoa and salt over chocolate mixture and whisk to combine.
• In a stand mixer (or using a hand mixer) beat 6 egg whites at medium high speed until peaks form and it becomes stiff.
• Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called "introducing." It will loosen up the chocolate mixture. Then follow with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
• Pour batter into the prepared pan and bake for 40 to 45 minutes or until it is just set. Take care not to overbake or it won't be as moist. Cool the cake in the tin until totally cold. The cake will naturally fall in the center but that is normal.
• Cover the cake and set it aside until ready to decorate. This cake is best made the day before.
• For the Chocolate Mousse: Put 3/4 cup chocolate chips, butter and orange zest in a heatproof bowl and place over a pot of simmering water (bain marie) to melt. Gently stir until melted. Remove from the heat and cool.
• Whisk 3 egg whites in a large clean bowl until stiff peaks form.
• Whisk 3 egg yolks into the chocolate mix until combined.
• Gently fold the egg whites into the chocolate mix. Start by folding in one spoonful to loosen the mix, then fold in the rest until fully incorporated.
• Place the mousse in the refrigerator to set overnight or a minimum of 10 hours.
• The next day, spoon the mousse over the cold cake. The cake naturally falls during baking, which creates a nice crater for the mousse.
• Once the mousse is on top of the cake, store it in the refrigerator for up to 3 days.
• Optional: decorate the cake with colorful fruit on top.

ORANGE CHOCOLATE MOUSSE

Steps:

• In a small saucepan, combine the first six ingredients until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reaches at least 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.

ORANGE CHOCOLATE MOUSSE MIRROR CAKE

Steps:

• Mix crushed cookies, orange zest and butter; press onto bottom of a greased 9-in. springform pan. Set aside. , In a small saucepan, sprinkle gelatin over orange juice; let stand 1 minute. Stir over low heat until gelatin is dissolved. Set aside. , For filling, melt chocolate with 1/2 cup cream in microwave; stir until smooth. Cool slightly; stir in dissolved gelatin. In a large bowl, beat cream cheese, sugar and cocoa until smooth. Gradually add chocolate mixture and orange zest; mix well. In another bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over crust. Refrigerate, covered, until set, about 4 hours. Freeze, covered, overnight., For glaze, sprinkle gelatin over 1/4 cup water in a small bowl; set aside (mixture will solidify). Meanwhile, in a small saucepan, combine sugar, milk and remaining water. Bring to a simmer over medium heat, stirring occasionally. Remove from heat. Stir in gelatin mixture until dissolved. Add baking chips; stir with a whisk until melted. Stir in food coloring; mix well. Cool glaze, stirring occasionally, until it reaches 90°, about 40 minutes. , Place cake on an inverted 9-in. pie plate in a foil-lined 15x10x1-in. pan. Remove the sides of the springform. Pour cooled glaze over frozen cake, allowing excess to drip off. Let glaze set 15 minutes before removing drips from bottom edge of cake. Refrigerate 2 hours before serving.

MILK CHOCOLATE MOUSSE WITH CRANBERRY AND CANDIED-ORANGE CHUTNEY

Steps:

• Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes.
• Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours.
• Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.

WHITE CHOCOLATE ORANGE MOUSSE CAKE

Steps:

• Grease strips of wax paper and line them on the sides of 8 1/2-inch springform pan.
• Mix together, crumbs, sugar, margarine and rind and press onto the bottom of the prepared pan; chill.
• Melt chocolate over hot water using a double boiler or by melting in the microwave.
• Cool to room temperature.
• Sprinkle gelatin over orange mixture in saucepan.
• Let stand 5 minutes so it can become soft.
• Stir mixture over low heat until gelatin is dissolved.
• Fold chocolate into whipped cream.
• Beat egg whites until stiff peaks form; fold into chocolate mixture.
• Gradually stir in gelatin mixture until it is well incorporated.
• Pour mixture over crust.
• Chill for 3 hours or until set.
• Garnish with candied orange peel if you wish.
• Garnish: Cut rind from oranges into thin strips removing white pith.
• Boil rind in 1 cup water for 3 minutes.
• Strain and throw away water.
• Bring 1 cup sugar and 1/2 cup water to boil.
• Add rind and boil for 5 minutes; strain.

MILK CHOCOLATE ORANGE MOUSSE

Steps:

• In the top of a large double boiler set over barely simmering water, melt the chocolates together. Stir well and set aside to cool slightly. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the cream until stiff. Keep refrigerated.
• In a clean, dry bowl, whip the egg whites until soft peaks form. Add the sugar and continue whipping just until stiff and glossy, about 30 seconds more. Whisking hard, incorporate 1/3 of the egg whites into the chocolate until well blended. Fold in the next 1/3 of the egg whites. Fold in the remaining egg whites until just barely combined (the mixture will be streaky). Add the orange zest, orange juice concentrate, and whipped cream and fold until smooth.
• Use a pastry bag fitted with a large plain or star tip to pipe the mousse into serving dishes, or simply spoon it into a large serving bowl. Cover lightly and refrigerate at least 1 hour or until ready to serve.

CHOCOLATE ORANGE FLAVORED MOUSSE

Steps:

• In a small saucepan over low heat, melt chocolate with water, stirring until smooth. Remove from heat, stir in orange zest, and let cool.
• Beat egg whites until stiff. Beat egg yolks into cooled chocolate. Beat a small amount of whites into chocolate with almonds. Fold in remaining egg whites. Chill in individual serving dishes 8 hours or overnight before serving.

FROZEN CHOCOLATE MOUSSE WITH ORANGE LIQUEUR

Steps:

• Make the mousse: Line a 7- to 8-inch bowl with plastic wrap, leaving a 2-inch overhang. Beat 1 cup heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use. Clean and dry the beaters.
• Put the chocolate in a large heatproof bowl. Heat the remaining 1 cup heavy cream in a small saucepan over medium heat until hot but not boiling, then pour over the chocolate and stir until melted. Set aside.
• Bring 1 1/2 inches of water to a boil in a wide pot; reduce the heat to maintain a gentle simmer. Whisk the egg yolks, 1/2 cup orange liqueur and 1 tablespoon granulated sugar in a medium metal bowl. Set the bowl over the pot of simmering water (do not let the bowl touch the water). Continue whisking, frequently scraping down the sides of the bowl with the whisk, until the mixture is thick, has almost doubled in volume and leaves a trail when you lift the whisk, about 5 minutes. Remove the bowl from the pot. (If the yolk mixture thickens too quickly or starts to scramble, remove the bowl from the pot and let cool slightly, whisking, then return to the pot.)
• Put the egg whites and the remaining 3/4 cup granulated sugar in a large metal bowl and set it over the simmering water. Beat on medium speed with a hand mixer until fluffy and shiny, about 3 minutes. Remove the bowl from the pot and continue beating until stiff peaks form, about 4 more minutes.
• Using a rubber spatula, fold the egg yolk mixture into the melted chocolate mixture until combined, then fold in the beaten egg whites until combined with some white streaks. (Do not overmix.) Gently fold in the whipped cream until no streaks remain. Fold in the remaining 1 tablespoon orange liqueur. Scrape the mixture into the plastic wrap¿lined bowl. Cover with plastic wrap and freeze at least 6 hours and up to 2 days.
• Make the chocolate shell: Combine the chocolate and coconut oil in a medium microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Remove the mousse from the freezer and uncover. Invert onto a platter and gently remove the plastic wrap. Pour the chocolate shell over the mousse and spread with the back of a spoon or a pastry brush to make a thin layer. Return to the freezer until the chocolate hardens, at least 10 minutes. Dust with confectioners' sugar right before serving.

CHOCOLATE ORANGE MOUSSE

Steps:

• In a saucepan, combine the eggs, egg yolks, cream, brown sugar, juice and zest until blended. Cook and stir over medium-low heat for 15 minutes or until the mixture is thickened and reached 160°. Remove from the heat; stir in melted chocolate until smooth., Pour into dessert dishes. Refrigerate for at least 2 hours or until serving. Garnish with whipped cream and orange peel if desired.

SCOTTISH CHOCOLATE AND ORANGE MOUSSE WITH WHISKEY

Steps:

• Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted.
• Remove from the heat and allow cooling slightly.
• Beat egg whites to hard peaks.
• Beat the yolks with the finely grated orange rind.
• Add egg yolk mixture into the cooled chocolate cream, stir.
• Fold in the whisked egg whites.
• Spoon the mixture into six individual cups or glasses.
• Chill in the fridge for at least three hours.
• Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again.
• Spoon cream over the mosse, top with orange zest strips and serve immediately.

ORANGE CHOCOLATE CHEESECAKE MOUSSE PARFAITS

Steps:

• 1. Place cookies into a small resealable plastic bag. Using a mallet or rolling pin, crush cookies; set aside.
• 2. In a large chilled bowl, place the whipping cream, orange juice and cheesecake pudding and pie filling. Using a hand mixer, beat slowly until combined, about 30 seconds.
• 3. Increase speed to high and beat until stiff peaks form, about 1 minute to 1 1/2 minutes. Scraping bowl occasionally.
• 4. Using 2 (8-ounce) martini glasses (or parfait glasses), begin layering the parfaits. Place about 1/2 tablespoon of the crushed cookies into the bottom of the glasses.
• 5. Top with 1 teaspoon fudge sauce.
• 6. Top with 1/3 cup cheesecake mixture.
• 7. Then 1 tablespoon crushed cookies.
• 8. Next, 1 tablespoon of the fudge.
• 9. Add 2/3 cup cheesecake mixture, then remaining crushed cookies.
• 10. Can be eaten immediately or refrigerate until ready to serve.

ORANGE MOUSSE CHOCOLATE TORTE

Steps:

• In a heavy saucepan, melt butter and bittersweet chocolate over low heat, stirring constantly until smooth. Remove from the heat; whisk in sugar and nuts. Add eggs, one at a time, until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. Refrigerate., For mousse, in a saucepan, heat the orange juice concentrate, sugar and water until warm. In a small bowl, sprinkle gelatin over lemon juice; let stand for 1 minute. Add to chocolate; stir until gelatin is dissolved. Add white chocolate; stir just until melted. Whisk in sour cream. Pour into a large bowl. Refrigerate, stirring often, until cool and thickened but not set, about 1-1/2 hours., In a small bowl, beat cream until stiff peaks form; fold until orange mixture. Pour over crust (pan will be full). Refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen; remove torte from pan. Garnish with chocolate curls and cocoa if desired.

ORANGE SCENTED CHOCOLATE MOUSSE

Steps:

• 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.

CHOCOLATE - ORANGE MOUSSE FROSTING

Steps:

• In a heavy saucepan, whisk together the sugar, cornstarch and chocolate. Whisk in the boiling water.
• Bring the mixture to a boil over moderate heat, whisking constantly. Simmer, whisking, for 2 minutes. Whisk in the liqueur.
• Transfer the mixture to a metal bowl. With an electric mixer, beat in the butter until incorporated.
• Set the bowl of frosting into a larger bowl filled with ice and cold water; beat the frosting until it is light and holds soft peaks.

WHITE CHOCOLATE ORANGE MOUSSE

Steps:

• Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in whipped topping and orange zest. Spoon into dessert dishes.
• Refrigerate until ready to serve.

CHOCOLATE ORANGE MOUSSE WITH RASPBERRIES

Steps:

• In a medium mixing bowl, beat together cream and pudding mix until soft peaks form.
• Add the orange liqueur and pudding cup and beat until stiff. Transfer to large resealable bag. Snip off 1 of the bottom corners and pipe into wine glasses or martini glasses.
• Serve garnished with fresh raspberries or strawberries and Heart Shaped Chocolate Garnish, if desired.
• Cover a baking sheet with parchment paper. Place in freezer for at least 30 minutes to chill. Holding heart shaped cookie cutter down, pour a very thin layer of Chocolate Shell ice cream topping into form. Hold for 5 seconds to set. Working quickly, repeat to make as many hearts as desired. Place in freezer until ready to serve.

VEGAN CHOCOLATE ORANGE MOUSSE

Steps:

• Melt chocolate in a double boiler on low heat.
• Put all other ingredients in the blender and blend until creamy. You will need to stop and scrape the bowl a few times. This will insure that it will be smooth.
• Once the chocolate is melted, add to the Vita-mix and blend some more.
• Pour in a big bowl or individual serving bowls. Refrigerate for at lest 1 hour .
• Serve garnished with orange rind and fresh mint.