Are you looking for a comforting dessert for the holidays? Here is a traditional French dessert recipe that you can make under 15 minutes. An no baking is required. I can promise you that my Orange Chocolate Mousse recipe won’t disappoint!
“Mousse au Chocolat” or “Chocolate Mousse” in English is a traditional French dessert. The recipe was created in the late 1700s by Charles Fazi, a Swiss servant of the French King Louis XVI. At the time, the term “Mousse au Chocolat” also referred to the hot chocolate drink. The word “mousse” literally means “foam.” The first official recipe was published in 1820, in the culinary encyclopedia Cuisinier Royal.
Although there are many recipes for chocolate mousse, it traditionally contains these three major ingredients: chocolate, whipped egg whites, and butter. You can adapt it to your own personal taste and use dark, milk, or even white chocolate. You can always customize the recipe and add other flavors like I did, by adding a few drops of orange extract, lemon, mint, raspberry, etc. to your batter.
This dessert is an absolute delight and is, for most chocolate lovers, a favorite. You will love its soft texture and, if you follow my recipe using dark chocolate, its robust flavor. It is like plunging a spoon in a foamy chocolate cloud.
I personally love it with dark chocolate and with orange extract as it reminds me of Christmas. My grandmother would make an Orange Chocolate Mousse to spread over the traditional “bûche de Noël” (yule log). This Orange Chocolate Mousse recipe has been a family tradition since.
I hope you enjoy it. If you make this mousse, or any of my other recipes, take a picture and tag me on Instagram! I’d love to see yours! Also, please leave me a comment below and let me know what you think about the Orange Chocolate Mousse!
Bon appétit!
1. Chop the chocolate and melt it in a double boiler with the salted butter. Once melted, remove it from the heat, then add the egg yolks. 2. Whip the egg whites with an electric hand mixer. Slowly add the sugar while whipping and continue whipping until stiff. Gently fold the egg whites into the chocolate mixture. Mold directly in a salad bowl or in individual ramekins and keep cool for 5 hours. 3. Remove from the fridge one hour prior serving.
Ingredients
Instructions