We’ve had a lot, a lot of snow in Montreal in the past few days. Every year, when the first real snow comes, the city calms down for a few hours as the roofs and trees lend their backs to a layer of cotton-like froth. I find it magical. No matter how many times I’ve seen those specks of snow falling from the sky I get so giddy when it happens. The snow has been the perfect beginning to the holiday season as I’m putting together all the sweet treats I’ll be making leading up to Christmas.
When I have people over during this time of year, the last thing I want to be doing is spending all my time in the kitchen putting a meal together and miss out on the fun-filled night. These chocolate mousses have always been a real staple for me. They are just perfect for entertaining as you make them in advance so they can set in the fridge. I like add orange zest and Grand Marnier to these to make them extra special, and top them with thin candied orange slices and chocolate shavings. They really are perfect for any holiday celebration. The mix of chocolate and orange is always pretty perfect and the two flavors mingle wonderfully in this concoction. I hope you give it a try!
Orange and Chocolate Mousse
Serves 4-6 people
5.5 ounces of bittersweet chocolate (70% cocoa)
350 ml of heavy whipping cream
3 large egg whites
2 tbl + 1 tsp of sugar
Zest and juice of 1/2 orange
1 1/2 tsp of Grand Marnier
4 pieces of candied orange, to garnish
4 squares of bittersweet chocolate, to garnish
Chop the chocolate and melt using a double boiler. Once the chocolate is melted, reserve and let cool while you prepare the rest of the mousse.
Place the cream in a bowl making sure the cream is very cold as well as the bowl. You can place both in the fridge for 20 minutes if needed. Beat the cream until light peaks form, making sure the mixture is still light and airy and set aside. In a separate bowl, beat the egg whites until they just form stiff peaks. Beat in the sugar.
Add the orange juice, zest, and Grand Marnier to the chocolate and gently fold it into the cream. Once the mixture is homogeneous, gently fold in the egg whites in 2 batches making sure to keep the mixture airy and light. Place the mousse to set in the fridge for 2 hours. Spoon the mousse into ramekins. Grate the chocolate over the mousse to garnish and top with thin strips of candied orange.
Enjoy the read!
Renata
December 8, 2010 at 1:26 pm (13 years ago)mmmm… this sounds and looks soooo good! I’m about to try making my own candied orange peel and this mousse is going to the top of my “to try” list to pair with it.
Jennifurla
December 8, 2010 at 2:26 pm (13 years ago)I agree that this is a perfect idea, I often make sort of random parfaits.. Love this flavor combo
CITRON + MOI
December 8, 2010 at 3:00 pm (13 years ago)This is my type of sin! Thanks for sharing.
Trissa
December 8, 2010 at 4:32 pm (13 years ago)Christmas is so stressful that anything requiring last minute touch ups is a big NO for me. Thanks for sharing your mousse recipe… it would go quite well for the Christmas dinner I’m planning! 🙂
vanillasugar
December 8, 2010 at 5:54 pm (13 years ago)those cups/glasses are so cute. where did you get them?
New York City Girl Expat In Tokyo
December 8, 2010 at 8:02 pm (13 years ago)The cups are truly adorable.. I just love them!!! The photo, and the contrast look spot on.
Mousse is my favorite, but the chocolate pairs so well with orange.. I bet it gives it that extra zest (tang)
Stephanie
December 8, 2010 at 8:53 pm (13 years ago)Two wonderful flavors combined! Thank you for sharing.
Chanel11
December 8, 2010 at 9:33 pm (13 years ago)I have never seen falling snow – I really am missing out!
And I am all for premade desserts that mean you can spend more time with family and more time eating!
OohLookBel
December 8, 2010 at 10:01 pm (13 years ago)Your mousses look beautiful! Grand Marnier can be a bit strong on its own, I think, but with chocolate mousse, it’s sublime.
Stefania
December 9, 2010 at 11:58 am (13 years ago)Un bicchierino goloso e delizioso, ciao
Vittle me this...
December 9, 2010 at 12:21 pm (13 years ago)YUM!
Carolyn Jung
December 9, 2010 at 1:09 pm (13 years ago)I was just in Quebec in November when it was about 34 degrees F during the day. All the locals were telling me that was “warm.” Hah. They said January and February are when it gets REALLY cold. I will say that chocolate definitely helps warm you up in that kind of weather. And a mousse tinged with citrus would hit the spot any time of day, no matter what.
Mini Baker
December 9, 2010 at 1:21 pm (13 years ago)these look GREAT!
SallyBR
December 9, 2010 at 3:44 pm (13 years ago)Love the combination of chocolate and orange, I will keep this recipe in mine for Christmas, seems perfect!
Thank you….
A Canadian Foodie
December 9, 2010 at 6:25 pm (13 years ago)Gorgeous photos, gorgeous cups, and sparkling garnish. I think I am the only one I know that detests the orange chocolate combination – but, I love candied orange peel dipped in chocolate… I love them even more, plain, though. ANything else with chocolate and orange I just do not like. But, I will say, you have charmed me with this presentation and your incredible photography.
I, of course, would pick the candied zest off of the top of everyone’s.
🙂
Valerie
smalltownoven
December 9, 2010 at 6:57 pm (13 years ago)I love the combination of chocolate and orange. That extra little flavor makes the chocolate extra special 🙂
susan
December 14, 2010 at 7:34 pm (13 years ago)Mmmm Mousse! I love it in any form. Chocolate and orange is a winner too!
Little "e"
March 30, 2013 at 10:09 pm (11 years ago)Love the combination – just made it but no direction for the sugar – I added some to the cream and some to the egg whites. Tastes pretty good but will wait Til tomorrow’s dinner to see. I wasn’t clear on light and airy for the cream…whipped until light and airy/ soft peaks? or until the cream is light and airy but still liquidy? I made it so it was soft whipped and mixed in the rest as directed. I do love your recipes and looking forward to next ones – thanks!
Chocolate Shavings
March 31, 2013 at 6:26 am (11 years ago)Little “e”: The sugar goes in with egg whites (bit a little in the cream won’t make much of a difference) and the cream should be beat until soft peaks form. I made the edit on the recipe – thanks for letting me know & please let me know how the mousse turned out. I hope you liked it – chocolate and orange is definitely one of my favourite combinations!