Food always makes me happy, especially in the most uncertain of times, and indulgent treats using what is probably already in the kitchen never fail to do their bit to create pockets of joy.
This simple mousse is quick to make, using dark chocolate, a bit of sugar and a couple of egg whites – see “Using milk instead of eggs” below if you don’t have any eggs.
I made this using Green and Black’s orange and almond chocolate. That said, you can use any chocolate you have – milk chocolate works well, in which case omit the sugar from the recipe.
I used a blood orange here as they were the only oranges left in the shop the other day, but that’s great as I for one adore blood oranges! I have also made this before with tinned oranges and mandarins, which also work well.
Fancy a gingery mousse?
I also made a batch the other week using stem ginger (there’s always a jar lurking in the fridge), along with some of its syrup. The ginger and the orange together is a flavour marriage made in heaven.
Two pieces of ginger and a tablespoon of the syrup added to the recipe below gives a lovely ginger kick.
Using milk instead of eggs
As it is currently something of a challenge to buy eggs, you can make this using milk or coconut cream. If you happen to have cream (single or double), use that.
You get a richer, denser chocolate dessert using cream or milk than using egg whites – essentially it’s a ganache – but if you go for smaller portions you will still get a real taste of indulgence!
If using cream or milk, use about 150ml. Bring the cream/milk gently to the boil in small pan before turning it off the heat and leaving a few minutes. Then pour it over the chocolate and leave it for about 5 minutes before stirring to give a gorgeous silky mixture. You then just add the orange and alcohol (if using) and pour into small ramekins or shot glasses.
If you want a firmer dessert, add a little more chocolate: perhaps up to 200g.
Recipe: chocolate and orange mousse pots – make 4 small pots
- 150g dark chocolate, melted, plus a little extra chocolate for grating over
- finely grated zest and the juice of 1 medium orange
- 2 large egg whites*
- 1 tablespoon caster sugar
- about a tablespoon of Cointreau, rum or brandy (optional)
*if you are not using eggs, use 150ml hot coconut cream, double cream, single cream or milk – see above recipe
(1) Add the orange juice, most of the zest and the alcohol to the chocolate and stir in.
(2) Whisk the egg whites in a medium bowl for a minute or so before addding the sugar. Continue to whisk for a few minutes or until you get a firm-peaked meringue.
(3) Fold this meringue gently into the chocolate until you can no longer see streaks of egg white. Spoon into ramekins or serving dishes and sprinkle over the remaining zest and maybe a few extra gratings of chocolate. Chill for an hour: these keep well for a few days in the fridge, covered.
You can also pop some chopped segments of orange on top just before serving.