Five Ingredient Chocolate Orange Mousse (Gluten Free)
This five ingredient chocolate orange mousse is the perfect dessert for the upcoming Holidays. Is there a better way to welcome the new year than stuffing your face with a creamy chocolate dessert? Believe me it so worth to have this flavor in your mouth as your last memory of 2021.
Why should you make this recipe?
The recipe for five ingredient chocolate orange mousse is easy and delicious. It is gluten free because it doesn’t contain any flour or starches. People with gluten sensitivity or intolerance can safely consume it.
The orange flavor in this recipe comes from an actual orange. The zest and the juice of the orange have enough aroma. In every bite you will taste the orange without the need of using additional food flavoring.
This mousse is so airy and flavorful. It tastes like a luxurious French dessert. Orange and chocolate are one of my favorite sweet flavor combinations. It always reminds me of Christmas and New Years’ time. If you also enjoy that tasty pair you should check out this this chocolate orange cookie recipe.
Helpful tips
I recommend using organic orange and wash it very well before zesting.
If you want to make orange cups like I did. Split 4 oranges in half and juice them. Then clean the inside of the cup by removing all of the leftover pulp. I did this using my fingers but you can do it with a spoon too.
I create a water bath to melt the chocolate. This means that I put a pot of simmering water underneath the bowl with the chocolate and I stir until it is melted. If the water in the water bath is boiling it might ruin the chocolate.
You can also melt the chocolate in the microwave. Put your chocolate in a microwave safe bowl and heat it for about a minute on high. Stop the microwave and stir it occasionally (every 15 seconds) so it doesn’t burn.
Use careful folding motions when you are incorporating the egg whites into the egg yolk and chocolate mixture. If you mix too hard your mousse will deflate and you are not going to have this airy texture.
You heed to cool down your mousse, so it sets properly. Store it covered from 2 to 24 hours before serving. I don’t recommend storing leftovers. The more it sits in the fridge the less airy it becomes, which ruins the texture. The eggs are going to turn into liquid that separates from the mousse.
I ended up with 8 servings of 1/2 cup per person when I prepared this mousse. This might change depending on the size of your eggs.
Warning! This dessert contains raw eggs.
Consuming raw eggs can be risky. There is a slight chance of food poisoning or Salmonella infection. This might lead to upset stomach, fever and in rare cases death. Infants, pregnant women, immunocompromised individuals, and older adults should always avoid eating raw eggs. Healthy people are less likely to experience symptoms associated with Salmonella infection.
To avoid possible salmonella infection:
- Use fresh eggs from reputable sources.
- Refrigerate eggs at or below 40 degrees Fahrenheit
- Do not use cracked or dirty eggs.
- Use pasteurized eggs.
Please note that I’m not a doctor and my advice is not medical.
Five Ingredient Chocolate Orange Mousse
Equipment
- Hand or stand mixer
Ingredients
- 3 large eggs
- 1 orange zest and juice
- 1 cup heavy whipping cream
- ½ cup Semisweet chocolate chips or chocolate chips you prefer
- 4 Tbsp powdered sugar divided
Instructions
- Squeeze the juice from one orange. Pour half a cup of juice in a saucepan and put it on a burner. Preheat to medium high and stir until the juice reduces in half (¼ cup). Then transfer it in a bowl and put it in the fridge to cool off.
- Separate the egg yolks from the egg whites in two deep bowls.
- Melt the chocolate.
- With a mixer beat the heavy whipping cream to stiff peaks with 2 tablespoons of the powdered sugar.
- Check if the reduced juice has cooled down. It can be warm but not hot. With a mixer beat the egg yolks on low by gradually adding the orange juice. Continue beating and slowly add the melted chocolate. Then add the heavy cream by saving ¼ cup for decoration.
- With clean and dry beaters beat the egg whites to stiff peaks with two tablespoons of powdered sugar.
- Spoon a little bit of the egg whites in the bowl with the egg yolk mixture and slowly fold it in. Continue adding and folding until all of the egg whites are incorporated.
- Cover the bowl with a lid or a plastic wrap and refrigerate for at least 2 hours before serving.
