Orange Chocolate Mousse

This mousse can be used as a filling for tarts as well as inside of a chocolate bag. It is very light and refreshing.

Orange Chocolate Mousse


  • Heavy cream, soft whipped 16 oz.
  • Sugar, granulated 6 oz.
  • Water 2 oz.
  • Egg whites 4 oz.
  • Cointreau or Grand Marnier 1 oz.
  • Orange oil 1/2 tsp.
  • Semi-sweet chocolate 9 oz.


  1. 1. Whip heavy cream to soft peaks and set aside in a refrigerator.
  2. 2. Prepare an Italian Meringue using the sugar, water and egg whites. Once the meringue is cooled add the liqueor and orange oil.
  3. 3. Melt the chocolate to 130F (54C).
  4. 4. Add 1/2 of the soft whipped cream to the melted chocolate and whisk to a ganache.
  5. 5. In one step add all of the Italian meringue and fold together delicately with a balloon whisk. DO NOT OVERIX.
  6. 6. Use immediately.

Comments (1)


For this recipe, would I be able to omit the chocolate and just end up with orange mousse? Then use it as a cake filling? Please let me know what you think. Thanks

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