Two Ingredient Chocolate Orange Mousse

This is a two ingredient eggless chocolate mousse recipe, using a method developed by Hervé This, a French molecular gastronomist. The original recipe contains only dark chocolate and water, which seems impossible to people who associate water with chocolate seizing up. The method involves melting the chocolate in the liquid, orange juice in this case, and then whipping rapidly as it cools to create a chocolate Chantilly (mousse).

As soon as I read about this method I imagined making it with orange juice and I’m so happy I did. The flavour of the orange is subtle. This mousse is not for those who don’t like chocolate, or who dislike slight bitterness in a dessert.

The end result is not very sweet, mostly dark chocolate with a hint of orange. If you’re very fond of dark chocolate then this is perfect for you, but it is, of course, very rich, and best in small portions. This recipe could easily serve six people.

For more simple chocolate recipes (perhaps not quite this simple) try my vegan chocolate mousse made with coconut milk, three-ingredient chocolate coconut milk ice cream, or olive oil brownies.

Ingredient Notes and Substitutions

• Chocolate: because this is a dairy-free mousse, you need a very dark chocolate, at least 70% cocoa mass, because the fat is needed for volume. Use the very best dark chocolate you can, one that you would eat on its own. No baking chocolate.
• Orange juice: use fresh-squeezed if possible. Don’t use sour orange juice, or juice from oranges you don’t like – there are only two ingredients here, and they must be of high quality.

Recipe Notes

I usually try to avoid this kind of food snobbery but you only have two ingredients, no cream or spices, so there’s nothing there to cover up those flavours – you must use ingredients that you like the taste of alone, or you won’t like the end result.

I have also made this by sticking my bowl full of chocolate into snow and then whipping, and simply by placing the bowl onto a very cold stone floor. If you don’t have ice on hand, there are other options.

The original method calls for everything to be melted together in a saucepan. I’ve altered it to eliminate a dish and reduce the chance of overheating the chocolate and ending up with a burnt-tasting mousse.

How to Store

Storage: this is best served immediately after whipping, but it can be stored in a sealed container in the refrigerator for one day.

Freezing: I don’t recommend freezing this mousse.

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Expert Tips

• Whip by hand: it doesn’t work to use an electric mixer for this, as it’s too easy to take it too far. Prepare yourself for a bit of an arm workout.
• Stop a little soon: stop whipping just before you think you need to. A few seconds too long and it’ll have gone too far.
• Reheat if needed: if the mousse is whipped too long and seizes, simply heat again (gently) and follow the steps over again. In this sense, the recipe is very forgiving.

More Chocolate Orange Recipes

Chocolate Orange Tart
Vegan Chocolate Truffles with ginger and orange
Chocolate Hemp Energy Bites
Egg-Free Coconut Macaroons with orange and chocolate

If you make this Chocolate Orange Mousse or any other dairy-free chocolate recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.