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.
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.
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.
- 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
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Dark Chocolate Orange Mousse
- 150 grams good quality dark chocolate 70% or higher
- 125 ml orange juice
- Break the chocolate into small pieces and place into a heat proof bowl, along with the orange juice, over a small saucepan of simmering water. Heat, stirring gently with a whisk, until the chocolate has completely melted.150 grams good quality dark chocolate, 125 ml orange juice
- Fill a large mixing bowl with ice and place the smaller bowl with the chocolate mixture into it. Whisk rapidly by hand for 4-5 minutes, or until the mixture resembles whipped cream. It will start out very thin but gains volume quickly near the end. If you over mix, the chocolate will become grainy, but if it does, you can simply reheat it and start again.
- Pour the mousse into small bowls or glasses and top with a little coconut whipped cream or yogurt, orange zest, and pomegranate. Serve immediately or refrigerate for up to a day.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.