Recipe for Chocolate Orange Mousse – a simply sublime and perfectly light dessert to round off a delicious evening meal

180g good quality dark chocolate (60% cocoa solids)
150ml freshly squeezed or pure (no added sugar) orange juice
6 medium organic or free-range eggs, separated

How to
Melt the chocolate over a bain marie or in a microwave. For the bain marie, half fill the
saucepan with water and let it simmer. Place the chocolate in a heat-proof bowl and put the bowl over the saucepan, making sure it doesn’t touch the water. The chocolate will gently melt over the heat.

Add the orange juice to the bowl and cook with the chocolate over a gentle heat until it forms a creamy consistency. This takes quie a long time and the mixture won’t get very thick, but it should be fairly gloopy and move slowly over the back of a spoon.

Remove from the heat and beat in the egg yolks, one at a time.

Beat the egg whites until they form stiff peaks then gently fold a spoonful of the beaten egg into the chocolate mixture to loosen it, using a metal spoon so as to not knock out of the air.

Gently fold in the rest of the egg and carefully spoon the mousse into a large bowl. Immediately place it in the fridge to set.

Serve with fresh strawberries.

Recipe created by Patrick Holford and included in his latest cookbook, Delicious, Healthy, Sugar-Free, written in collaboration with Fiona McDonald Joyce. Read more about it here.

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