A white ramekin filled with chocolate mousse with orange segments on top

Set chocolate mousse

Name: Set chocolate mousse
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Ingredients: 4 oranges; 250ml whole milk; 125ml double cream; 150g egg yolks (about 11 eggs, freeze the whites for another recipe); 165g caster sugar; 110g dark chocolate (at least 70% cocoa solids); 50ml extra-virgin olive oil; sea salt; 50ml Italian orange liqueur (such as Gran Gala or Aurum); fennel pollen to garnish (optional)

Aaron Potter

Published: October 28, 2022 at 10:23 AM

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Serves 6

Easy

Prep: 35 mins

Cook: 20 mins

+ chilling

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These rich and silky chocolate orange mousses are finished with caramelised orange segments, so they look as impressive as they taste

Gluten free

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Make this rich set chocolate mousse with orange segments, then check out our chocolate orange pots, classic chocolate mousse, white chocolate mousse, chocolate mousse cake and more chocolate dessert recipes.

Ingredients

Nutrition

4 oranges
250ml whole milk
125ml double cream
150g egg yolks

(about 11 eggs, freeze the whites for another recipe)
165g caster sugar
110g dark chocolate

(at least 70% cocoa solids)
50ml extra-virgin olive oil
sea salt
50ml Italian orange liqueur

(such as Gran Gala or Aurum)
fennel pollen

to garnish (optional)

Nutrition: Per serving

kcal554
fat35.9g
saturates15.4g
carbs44.4g
sugars42.8g
fibre2.1g
protein7.4g
salt0.2g

Method

step 1

Zest two of the oranges, then juice them – you’ll need 100ml. Tip the milk, cream and orange zest into a pan. Bring to a simmer over a low heat. In a heatproof bowl, whisk together the egg yolks and 115g of the sugar for 2-3 mins until thick. Slowly pour in the hot milk, whisking. Return the mixture to the pan and simmer, stirring for 5-7 mins until you have a lightly thickened custard.
step 2

Put the chocolate in a food processor and pulse to break into small chunks. Pour the hot custard over the chocolate and blitz until you have a thick chocolate custard. With the motor running, slowly drizzle in the olive oil and a pinch of sea salt. Divide the mixture between six small serving bowls or ramekins. Leave to cool slightly, then chill in the fridge for 2 hrs until set.
step 3

Peel the remaining two oranges, removing the piths. Cut into segments, then large chunks. Put in a bowl. Spread the rest of the sugar over the base of a large pan over a medium-low heat. Cook until the sugar melts and begins to caramelise, swirling the pan to ensure it dissolves evenly. When the sugar is a light amber, add half the orange liqueur and all the orange juice, stirring. Over a low heat, allow any caramel that has hardened to melt again. Pour into a bowl and cool, then pour this over the orange segments, adding the remaining liqueur.
step 4

Remove the mousses from the fridge 30 mins before serving. Spoon over the orange segments and a little of the liquor. Drizzle with olive oil and sprinkle with fennel pollen, if using.

Check out more of our best individual desserts

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Authors

Aaron Potter

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