Creamy Chocolate Mousse with Orange Liqueur
A rich cloud of chocolate, with just a hint of orange.
Servings Prep Time
10 90minutes
Servings Prep Time
10 90minutes
  1. Melt the chocolate pieces in a microwave or on the stovetop. If microwaving, use 40% power and stir every 45-60 seconds. Set aside to cool
  2. Put the egg yolks and water in a heavy pan. Over a very low heat, stir or whisk continuously until the mixture begins to thicken. Then add the orange liqueur and continue whisking until the mxiture resembles a hollandaise sauce. Take off the heat and set aside.
  3. Add the melted chocolate to the egg/liqueur sauce, folding it in gently until they are fully combined. Move to a large bowl and set aside.
  4. Beat the heavy cream with a hand or stand mixer (or with a wire whisk if you’ve got incredibly strong arm muscles and a lot of patience) until peaks begin to form. Add the 2 tablespoons of sugar and continue beating for another 1-2 minutes. Fold the whipped cream into the chocolate mixture and set aside.
  5. In another bowl, start to whip the egg whites with a hand or stand mixer on low speed. After about 45-60 seconds, add the cream of tartar and make sure that it breaks up throughout the egg whites. Beat on low speed, then very gradually raise the speed. As the egg whites begin to form peaks, slowly add the 1/4 cup of sugar. Continue to gradually raise the speed to high. Beat the egg whites until they form stiff peaks. Fold the whipped egg whites into the chocolate cream mixture, blending gently until the mixture is a uniform color.
  6. Pour the chocolate mousse into a large serving bowl or individual dessert bowls and chill until ready to serve.
Recipe Notes

The cream whips more easily and quickly if you put the beaters or whisk into the freezer for a few minutes to chill them, along with the bowl if it will fit.
For the egg whites, as you raise the speed of the mixer, stay on each speed for about 1 minute before moving to the next higher speed. Be patient – it may take more than 15 minutes (after getting to the highest speed) to get to the stiff peak stage. I use pasteurized eggs in this recipe because the whites are not cooked and pasteurization kills bacteria associated with eating raw eggs