Usuba
Chocolate Orange Mousse
A light and delicate mousse with a contrast of bitter chocolate and fresh orange tang. The airy texture is achieved through whipped egg whites, while gelatin provides stability. Perfect as an elegant dessert for a festive table.
- Prep
- 120 min
- Cooking
- 30 min
- Total
- 150 min
- Standard serving
- 207.5 g
Ingredients
Total 4
Instructions
- 1
Step 1
Pour cold water over the gelatin and let it sit for 10 minutes to swell.
- 2
Step 2
Squeeze the juice from the oranges into a pot, bring to a boil and remove from heat immediately.
- 3
Step 3
Squeeze the gelatin from the water and add it to the hot orange juice. Stir thoroughly until completely dissolved.
- 4
Step 4
Melt the chocolate in a double boiler without stirring. Combine with orange juice and gelatin.
- 5
Step 5
Separate the whites from the yolks.
- 6
Step 6
Whip the egg whites into stiff peaks.
- 7
Step 7
Add 3 egg yolks to the chocolate mass and mix well. Carefully fold in the whipped egg whites and mix again.
- 8
Step 8
Transfer the mousse to one large mold or several small serving bowls. Place in the refrigerator for 2 hours until completely set.
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