Decadent Chocolate Mousse with Espresso and Orange Infusion
This luxurious Chocolate Mousse is an elevated twist on a classic French dessert, perfect for special occasions. Inspired by a wonderful lesson in my Junior High French class, this recipe combines rich semi-sweet chocolate with the unique flavors of freshly brewed espresso and a splash of orange juice. The result is a creamy, airy mousse that melts in your mouth and delights the senses. Whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself, this elegant dessert is sure to impress. Serve it in individual cups or a beautiful bowl for an added touch of sophistication.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
Semi-sweet chocolate chips
6 ounces (none)
Butter
2 tablespoons (none)
Instant espresso (brewed)
2 tablespoons (brew before adding)
Orange juice
1 tablespoon (freshly squeezed)
Eggs
2 (separated into yolks and whites)
Egg yolks
2 (use from the separated eggs)
Sugar
1/4 cup (none)
Whipping cream
1 cup (chilled)
Vanilla extract
1 teaspoon (none)
Instructions
1
Begin by chilling all mixing bowls and utensils in the refrigerator for at least 15 minutes. This will help the mousse set up beautifully.
2
In a double boiler over low heat, combine the semi-sweet chocolate chips, butter, brewed espresso, and orange juice. Stir constantly until completely melted and smooth. Once melted, remove from heat and allow the mixture to cool in the fridge for about 10-15 minutes.
3
In a separate mixing bowl, beat the egg yolks and whole eggs with sugar on medium speed for about 2 minutes, or until the mixture thickens and lightens in color. Carefully fold this egg mixture into the cooled chocolate mixture until well combined.
4
In another bowl, whip the chilled whipping cream and vanilla extract together until soft peaks form. Gently fold the whipped cream into the chocolate mixture, ensuring not to deflate it. Mix until fully incorporated and smooth, then return to the refrigerator for another 15 minutes.
5
In a clean bowl, beat the reserved egg whites until soft peaks form. Gently fold the beaten egg whites into the chocolate mixture, being careful to maintain the airy texture.
6
Transfer the final mousse into a chilled serving bowl or individual dessert cups. Cover and chill in the refrigerator for at least 3-4 hours before serving to allow the flavors to meld and the mousse to set.
7
When ready to serve, enjoy the mousse as is or garnish with a dollop of whipped cream and a sprinkle of orange zest.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this chocolate mousse?
This decadent mousse features a rich combination of semi-sweet chocolate, freshly brewed espresso, and a splash of orange juice.
How many servings does this recipe yield?
This recipe is designed to make 8 servings.
What type of chocolate is recommended for this mousse?
The recipe calls for 6 ounces of semi-sweet chocolate chips.
How much espresso is needed for the infusion?
You will need 2 tablespoons of brewed instant espresso.
Is the orange juice fresh or bottled?
The recipe specifies using 1 tablespoon of freshly squeezed orange juice.
How many eggs are required in total?
You need 2 whole eggs and 2 additional egg yolks, totaling 4 yolks and 2 whites used in the process.
How much sugar is used in the mousse?
The recipe requires 1/4 cup of sugar.
What is the amount of whipping cream needed?
You will need 1 cup of chilled whipping cream.
Should the mixing bowls be prepared in a specific way?
Yes, you should chill all mixing bowls and utensils in the refrigerator for at least 15 minutes before starting.
How is the chocolate mixture melted?
Combine chocolate chips, butter, espresso, and orange juice in a double boiler over low heat, stirring constantly.
How long should the chocolate cool after melting?
After melting, the mixture should cool in the refrigerator for approximately 10-15 minutes.
How long should I beat the egg yolks and sugar?
Beat them on medium speed for about 2 minutes until the mixture thickens and lightens in color.
To what consistency should the whipping cream be beaten?
The whipping cream and vanilla extract should be whipped until soft peaks form.
When do I add the egg whites to the mixture?
The beaten egg whites are the final component to be gently folded into the chocolate mixture.
How long does the mousse need to set in the fridge?
The mousse needs to chill for at least 3-4 hours before serving to set and allow flavors to meld.
Is this a no-bake dessert?
Yes, this is a no-bake French-inspired dessert.
What can I use to garnish the finished mousse?
You can garnish the mousse with a dollop of whipped cream and a sprinkle of orange zest.
What is the texture of this chocolate mousse?
It is described as a creamy, airy mousse that melts in your mouth.
What is the purpose of chilling the utensils?
Chilling the bowls and utensils helps the mousse set up beautifully during preparation.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
What is the specific preparation for the eggs?
The eggs should be separated into yolks and whites before being incorporated into different stages of the recipe.
Can I serve this in individual portions?
Yes, you can transfer the mousse into individual dessert cups or one large chilled serving bowl.
How much butter is required?
The recipe uses 2 tablespoons of butter.
What is the suggested heat level for the double boiler?
The chocolate and liquids should be melted over low heat.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of vanilla extract is whipped into the cream.
Does this recipe require a mixer?
Yes, a mixer is used to beat the eggs and whip the cream to achieve the correct textures.
How much time is needed for the intermediate chilling step?
The mixture returns to the refrigerator for 15 minutes after folding in the whipped cream.
Is this recipe suitable for special occasions?
Yes, it is described as an elegant dessert perfect for birthdays, dinner parties, or treating yourself.
What is the origin of the recipe's inspiration?
The recipe was inspired by a lesson from a Junior High French class.
What is the recipe ID for this dish?
The recipe ID is decadent-chocolate-mousse-with-espresso-and-orange-infusion.