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 and is one I do with some of my students at school as an introduction to foams (with the meringue).
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.
A dairy-free dessert
I usually make this dairy-free and rather than use cow’s milk or cream (which I sometimes do for ganaches and mousses) this works brilliantly with soya milk or coconut milk (for a lighter mousse). For a thicker, more luscious dessert, use coconut cream.
Just make sure the chocolate is dairy-free. If you want a firmer dessert, add a little more chocolate: perhaps up to 200g.
Recipe: chocolate and orange mousse pots – make 6 small pots
- 150g dark chocolate, in small pieces, plus a little extra chocolate for grating over
- 150ml coconut cream/coconut milk/soya milk/single cream*
- finely grated zest and the juice of 1 medium orange
- 2 large egg whites
- 2 tablespoon caster sugar
- about a tablespoon of Cointreau, rum or brandy (optional)
* see “A dairy-free dessert” above
(1) Bring the coconut 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.
(2) Stir in the orange and alcohol (if using) and leave it until cooled fully. If it has started to furm up a little as the chocolate re-sets, that is fine – but it doesnt need to.
(3) 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.
(4) Fold this meringue gently into the chocolate mixture 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 or so: 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.