For an easy dessert, you can’t go past this choc orange mousse recipe. Super light and airy, it will be a hit on any table.
Serves66
Cook time5 mins5 minutes
Prep time20 mins20 minutes, + 20 mins cooling & 2 hours chilling time
+ 20 mins cooling & 2 hours chilling time
Ingredients
200g dark chocolate, chopped
2 Coles Navel oranges, rind finely grated, juiced
1 tsp vanilla extract
2 Coles Australian Free Range Eggs, separated
300ml thickened cream
2 tbs brown sugar
2 tsp orange zest, to garnish
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Method
Step 1
Place chocolate, rind, orange juice and vanilla in a medium heatproof bowl over a saucepan of simmering water (do not allow bowl to touch water). Stir for 3 mins or until mixture is smooth. Remove bowl from heat. Set aside for 20 mins to cool. Stir in egg yolks.
Step 2
Use an electric mixer to beat cream in a bowl until soft peaks form. Fold three-quarters of the cream into chocolate mixture. Chill remaining whipped cream until required. Beat egg whites and sugar in a bowl until thick and glossy. Fold into chocolate mixture. Divide among 6 x ¾-cup capacity serving glasses. Chill for 2 hours or until set.
Step 3
Top mousse with remaining cream and sprinkle with orange zest.
Prep time20 mins20 minutes, + 20 mins cooling & 2 hours chilling time
+ 20 mins cooling & 2 hours chilling time
Ingredients
200g dark chocolate, chopped
2 Coles Navel oranges, rind finely grated, juiced
1 tsp vanilla extract
2 Coles Australian Free Range Eggs, separated
300ml thickened cream
2 tbs brown sugar
2 tsp orange zest, to garnish
Description
For an easy dessert, you can’t go past this choc orange mousse recipe. Super light and airy, it will be a hit on any table.
Method
Step 1
Place chocolate, rind, orange juice and vanilla in a medium heatproof bowl over a saucepan of simmering water (do not allow bowl to touch water). Stir for 3 mins or until mixture is smooth. Remove bowl from heat. Set aside for 20 mins to cool. Stir in egg yolks.
Step 2
Use an electric mixer to beat cream in a bowl until soft peaks form. Fold three-quarters of the cream into chocolate mixture. Chill remaining whipped cream until required. Beat egg whites and sugar in a bowl until thick and glossy. Fold into chocolate mixture. Divide among 6 x ¾-cup capacity serving glasses. Chill for 2 hours or until set.
Step 3
Top mousse with remaining cream and sprinkle with orange zest.
