Dark Chocolate Orange Mousse
Dark Chocolate Orange Mousse is a light yet intensely flavoured dessert made with dark chocolate, orange zest, cocoa, coffee, Greek yogurt, and whipped egg whites. Fresh raspberries provide a bright finishing touch.
Equipment
- Electric hand mixer
- Heatproof Mixing Bowl
- Mixing Bowls, 2 Small
- Ramekins or Dessert Glasses, 4
- Saucepan, Small
- Silicone spatula
- Whisk
- Zester
Ingredients
For the Chocolate Mousse
- 80 g Gluten-Free Dark Chocolate chopped
- 1 tablespoon Gluten-Free Cocoa Powder
- ½ teaspoon Gluten-Free Instant Coffee
- 1 medium Orange finely grated zest
- 2 tablespoons Water
- 2 large Pasteurised Egg Whites
- 1 tablespoon Caster Sugar
- 50 g Fat-Free Greek Yogurt
For Serving
- 100 g Fresh Raspberries
Instructions
For the Chocolate Mixture
- Fill a small saucepan with approximately 1 inch of water.
- Bring the water to a gentle simmer.
- Place the chopped dark chocolate in a heatproof mixing bowl.
- Set the bowl over the saucepan without allowing its base to touch the water.
- Stir occasionally until the chocolate has completely melted.
- Remove the bowl from the saucepan.
- Let the melted chocolate cool slightly.
- Combine the cocoa powder, instant coffee, orange zest, and water in a small mixing bowl.
- Stir until smooth.
- Add the cocoa mixture to the melted chocolate.
- Whisk until evenly combined.
- Stir the Greek yogurt into the cooled chocolate mixture.
For the Egg Whites
- Place the pasteurised egg whites in a clean mixing bowl.
- Whisk with an electric hand mixer until soft peaks form.
- Gradually add the caster sugar.
- Continue whisking until the egg whites are thick and glossy.
For the Mousse
- Fold one-quarter of the whipped egg whites into the chocolate mixture.
- Add the remaining egg whites.
- Fold gently until evenly combined without knocking out too much air.
- Divide the mousse among four ramekins or dessert glasses.
- Cover and refrigerate for 2 hours.
For Serving
- Remove the mousse from the refrigerator shortly before serving.
- Top each portion with fresh raspberries.
- Serve chilled.
Notes & Wine Advice
Serving Suggestions
Serve the mousse chilled with fresh raspberries, orange segments, grated dark chocolate, or a small spoonful of whipped cream. Add crisp almond biscuits for texture when nut allergies are not a concern. For a larger dessert table, serve it alongside our Balsamic Strawberry Mango Salad.Recipe Notes
Allow the melted chocolate to cool slightly before adding the yogurt and egg whites. Chocolate that is too hot can deflate or partially cook the whites. Fold gently with a silicone spatula to retain enough air for a light texture. Pasteurised egg whites are used because the mousse is not fully cooked.Variations
Replace the raspberries with strawberries, blueberries, or orange segments. Add a pinch of cinnamon or chilli powder for warmth. For a stronger coffee flavour, increase the instant coffee slightly. Milk chocolate can be used, but it will produce a sweeter and less intense mousse.Homemade Chocolate Orange Wedges
For a firmer alternative, melt 200 grams of gluten-free dark chocolate with 20 grams of unsalted butter and the zest of one orange. Pour the mixture into two orange-skin halves lined with plastic wrap. Let it set, remove it from the skins, and cut it into ten wedges.Wine Advice
A small glass of Banyuls complements the dark chocolate and orange without becoming overwhelmed. A lightly sparkling Moscato d’Asti is a fresher option when the mousse is served with raspberries or strawberries.Nutrition values
Serving: 1 ramekin | Calories: 189 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 6 g | Sodium: 35 mg | Sugar: 14 g