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Quick Chocolate-Orange Mousse

Wegetariańskie Desserts Drinks 30 min Easy 4 wyświetleń ~23.73 PLN - (0)
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Description

A light, intensely chocolate mousse with a distinct, fresh hint of orange — a dessert quick to prepare, perfect for a winter evening or as a guest offering after dinner. The combination of melted dark chocolate with cream and Greek yogurt creates a silky texture, while the orange zest and candied peel add aroma and a contrast of textures. The dessert is visually appealing — a dark, glossy mousse in transparent cups decorated with golden almond flakes and orange ribbons of candied peel. Serve chilled, preferably with a cup of espresso, orange liqueur, or a scoop of vanilla ice cream to add contrast in temperature and texture.

Ingredients Used

Ingredients (10)

Servings:
4
  • Dark chocolate 70% 120 g
  • Orange juice 120 ml
  • Powdered sugar 30 g
  • Sea salt 1 g
  • Vanilla extract 5 g
  • Greek yogurt 100 g
  • 30% cream 200 ml
  • Orange zest 6 g
  • ✨ Opcjonalne
  • Candied orange peel 40 g
  • Blanched almonds 60 g
💰 Szacowany koszt dania: ~23.73 PLN (5.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Weigh all the ingredients and prepare the tools: a large heatproof bowl (for the water bath), a small saucepan, a hand mixer or stand mixer with whisk attachments, a silicone spatula, a microplane, a kitchen scale, and four ramekins or serving glasses. Place the bowl and mixer attachments in the refrigerator for a few minutes — cold tools will make whipping the cream easier.

Use a metal or glass bowl for the water bath; a cold bowl and chilled mixer attachments will shorten the whipping time for the cream. Avoid plastic bowls, which retain heat.

Chocolate-Orange Mousse

2

Chop the chocolate into very small pieces — the smaller, the faster and more evenly it will melt. Place the chopped chocolate in a heatproof bowl.

Ingredients: Dark chocolate 70%
Use a sharp knife and cutting board. Cut into small pieces (about 5-10 mm) evenly; do not try to melt large cubes directly, as they may burn.
3

In a small saucepan, heat 60 ml of cream with half the orange zest (3 g of zest) and vanilla extract until small bubbles form around the edges (about 65-75°C) — do not bring to a boil. Remove from heat and let it sit for 3 minutes to allow the cream to absorb the orange flavor.

Ingredients: 30% cream, Orange zest, Vanilla extract
Use a kitchen thermometer if you have one — the ideal temperature is around 70°C; do not cook the cream longer, as it will lose the delicate orange aroma.
4

Pour the hot cream over the chopped chocolate. Wait 60–90 seconds for the chocolate to soften, then stir with a spatula from the center outwards until a smooth, shiny ganache forms. Add 30 ml of orange juice and 10 g of powdered sugar, and mix vigorously until combined — the juice cuts through the sweetness and adds freshness, but do not add all the juice at once to avoid separating the chocolate.

Ingredients: Dark chocolate 70%, 30% cream, Orange juice, Powdered sugar
If the chocolate doesn't want to combine, lightly moisten the bowl with warm water, dry it, and keep mixing; do not heat the chocolate directly, as it may seize.
5

Transfer 50 g of Greek yogurt to a separate bowl and mix it with the ganache to loosen it a bit. Add a pinch of salt (1 g). If the mixture is too hot, set it aside for 2–3 minutes to cool slightly before adding the whipped cream (it should not be hot — around room temperature).

Ingredients: Greek yogurt, Sea salt
Adding yogurt prevents excessive thickness and introduces a pleasant acidity. Check the temperature with your finger — the mixture should be warm but not hot.
6

Whip the remaining 140 ml of cream with a mixer until soft peaks form (about 2–3 minutes on medium speed). Halfway through whipping, add the remaining powdered sugar (20 g). Be careful not to overwhip — the cream should be fluffy and loose, not grainy.

Ingredients: 30% cream, Powdered sugar
Use a cold bowl and mixer attachments. Whipping degree: lift the mixer attachment — the cream should form soft peaks that gently fall.
7

In three portions, gently fold the whipped cream into the cool ganache-yogurt: add 1/3 of the whipped cream and mix more vigorously to loosen the mixture, then gently incorporate the remaining cream using a spatula in an up-and-down motion — try to keep as much air as possible.

Ingredients: 30% cream, Greek yogurt
Folding method: drag the spatula in a long motion through the center of the bowl and turn it, instead of vigorously mixing, which would deflate the mousse.

Assembly and cooling

8

Divide the mousse evenly into 4 cups (about 100–110 g of mousse in each). Smooth the top with a spatula. Place in the refrigerator for at least 15–20 minutes to let the mousse set slightly — if you have more time, chill for up to 1 hour for better flavor.

Ingredients: Dark chocolate 70%, 30% cream, Greek yogurt
Make sure the bowls are clean and dry. A short cooling time of 15–20 minutes is enough for the mousse to gain consistency, but it should not set completely — the dessert should remain delicate.

Finishing

9

Optionally toast the almonds: in a dry skillet, toast for about 3–4 minutes, stirring until they are lightly golden and smell nutty. Chop into coarse flakes. On the chilled puree, arrange the toasted almonds and strips of candied orange peel (about 10 g of almonds and 10 g of candied peel per serving), adding a bit of fresh zest for color.

Ingredients: Blanched almonds, Candied orange peel, Orange zest
Toast the almonds over medium heat and keep an eye on them, as they can burn quickly. Additionally, you can add a teaspoon of orange liqueur to the ganache if you want a stronger flavor (optional).

Serving

10

Serve the mousses chilled, preferably in transparent cups, so that the color contrast is visible. You can add a small mint leaf or a thin flake of sea salt on top of each portion just before serving.

Ingredients: Sea salt, Orange zest
If you're transporting the dessert, keep the decorations separate and add them on-site to maintain the crunchiness of the candied fruit and almonds.

Fun Fact

💡

The combination of chocolate and orange is a classic inspired by French and English chocolate desserts — the oils from the citrus peel enhance the aroma of cocoa and highlight its fruity and nutty notes.

Best for

szybkie spotkanie ze znajomymi deser po świątecznym obiedzie romantyczna kolacja

Tips

🍽️ Serving

Serve in transparent cups, decorated with toasted almonds and ribbons of candied peel — the color contrast is eye-catching. Espresso, coffee with milk, or orange liqueur (e.g., Cointreau) served separately pairs well with the dessert.

🥡 Storage

Store the chilled mousse in the refrigerator for up to 48 hours in an airtight container. Decorations (almonds, candied fruit) are best stored separately and added just before serving to maintain their crunch. Do not freeze — the texture of the mousse will change.

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