There is something so intoxicating about dark chocolate and orange don’t you think?
I remember as a child my dad would have one piece of dark chocolate covered bitter orange peel after dinner every night. It was his special treat. Simple but oh so satisfying!
This mousse is just that — simple and decadently delicious!
It’s super simple to make with only 5 ingredients and no dairy. You’ll want to prepare it at least a couple of hours before serving to allow it proper time to settle.
Here’s what you’ll need:
>> 8 ounces of chocolate – I mix 6 ounces of bittersweet chocolate with 2 ounces of dark chocolate
>> 1/4 cup canned coconut milk, the kind with the fat that solidifies at the top
>> 6 eggs
>> orange essential oil
A quick note about your chocolate: This is the most important ingredient and has everything to do with the richness of your mousse. I always choose a high quality chocolate with dense flavor as it will give my mousse that same intense flavor.
Start by melting your chocolate in a double boiler. If you don’t have one you can do as I do and place a glass bowl on top of a pot of boiling water. Make sure the bowl does not touch the water. Remove the chocolate from heat once it is fully melted and allow it to cool.
While your chocolate is melting go ahead and separate the egg yokes from your egg whites. I crack one egg at a time on top of a small bowl so as not to drop some yoke into my whites.
Once I’ve separated yokes from whites I place my egg whites back in the fridge to keep them cold but keep the yokes at room temperature.
When your melted chocolate has cooled add the egg yokes one by one, mixing until completely incorporated into your chocolate. Your chocolate may get a little hard with the first egg or two, especially if your yokes are still cold. but don’t worry. Keep mixing and you’ll get a nice smooth cream.
Once you’ve mixed in all the yokes, slowly pour the coconut milk while mixing until blended.
Add the orange essential oil. I like a delicate flavor and find that 10 to 15 drops are plenty but you’ll find what’s just right for you. Yes it will require a little bit tasting to find the perfect amount of orange 😉
Grand Marnier is another fabulous choice with a lovely orange flavor and a little extra kick.
Set chocolate cream aside, take egg whites out of the refrigerator and beat until stiff.
The secret to getting your egg whites just right is to beat them by hand. Top chefs around the world won’t do it any other way and neither will I 😉
If you have a coper mixing bowl that is even better. I don’t have one, yet, so I use a large glass bowl and when the ambient temperature is too warm, as it often is in LA, I place that bowl inside another bowl filled with ice to keep my egg whites nice and cold.
Your eggs are just right when stiff peaks form.
Fold your egg whites into the chocolate using a spatula.
I start by adding a little bit of my egg whites to the chocolate cream. Using a gentle lifting motion slowly fold the egg whites into the chocolate making sure to keep the nice firm and airy texture of your egg whites.
You can keep going until all the egg whites have been incorporated or about half way through, fold the chocolate mixture into the remainder of the egg whites.
Don’t rush this part or your egg whites will “fall” and your mousse will not set properly.
Once all the ingredients are perfectly blended pour your mousse into a pretty serving bowl or individual ramekins. Refrigerate for at least two hours to allow mousse to properly set.
Serve cold and savor every scrumptious spoonful!
- 6 oz bittersweet chocolate
- 2 oz dark chocolate
- six eggs
- ¼ cup coconut milk
- orange essential oil
- Melt chocolate in a double boiler or a glass bow set on top a pot of boiling water.
- When chocolate is fully melted, remove from heat and allow to cool.
- Separate egg whites from yokes.
- Slowly mix egg yokes into melted chocolate, mixing well to keep chocolate smooth and creamy.
- Add coconut milk and mix thoroughly.
- Add 10 to 15 drops or orange essential oil and mix well. Taste and add more if desired.
- Beat egg whites until stiff.
- Gently fold chocolate mixture into egg white making sure not to break egg whites and cause them to fall.
- Pour chocolate mousse into serving dish or individual ramekins.
- Refrigerate for at least two hours.
- Serve cold and savor every scrumptious spoonful!