Easy Orange Chocolate Mousse Recipe

Our Valentines Days’ usually look a little different than most folks…

Town is 35+ miles away, and finding a babysitter that day is all but impossible. Not to mention, I just don’t get excited about heading to a crowded restaurant on a specific day because that’s what we’re “supposed to do”. (I get really rebellious when it comes to holiday expectations sometimes… anyone relate?) And so, we usually stay home and eat homegrown steaks, homemade fettuccine Alfredo, and some sort of decadent chocolate dessert.

I’m all about alone time as a married couple, but we prefer to do it in more unorthodox ways I guess, like bumping along in the feed truck going to check our heifers while we brainstorm our next big idea. We’re weird like that.

So for this moment in time (three small children, no sitter, and a loooong ways from a fancy restaurant), our Valentine’s Day suppers shall include sippy cups instead of candlesticks, and it’s all good.

In years past, our dessert of choice has been the Double Chocolate Cream Pie, but recently I’ve added this easy orange chocolate mousse recipe to our repertoire and it’s been a hit. I mean, hello… anything combining whipping cream and chocolate cannot possibly be bad, no matter how hard it tries. A splash of orange juice and sprinkling of orange zest gives it an extra dose of elegance. And the best part? It requires zero cartons of Cool Whip or pudding mixes– hallelujah.

It tastes all sorts of fancy, but couldn’t be easier, or more foolproof, to throw together. Make it for date nights or just because.

Orange Chocolate Mousse Recipe

You Will Need:

• 2 cups heavy cream
• 4 yolks
• 4 tablespoons maple syrup
• 3 tablespoons orange juice
• 1 teaspoon orange zest
• 6 oz semi-sweet chocolate chips, melted and slightly cooled
• 1 teaspoon vanilla extract (how to make your own vanilla extract)

Instructions:

Whisk the yolks, syrup, orange juice, and zest together in a small bowl.

Heat 3/4 cup cream in a saucepan over medium-low heat until it’s steamy, but not boiling.

Slowly whisk the hot cream into the egg yolk mixture, then return it all back to the saucepan and cook over low heat until it’s thick enough to coat the back of a spoon.

Mix in the melted chocolate and vanilla extract. (Hopefully the egg yolks stay unscrambled, but just in case they didn’t, you can pour the mixture through a strainer.) Chill.

Once the chocolate custard has cooled completely, whip the remaining 1 1/4 cups of cream with a mixer until stiff peaks form.

Fold the custard into the cream until it’s completely blended and no longer streaky.

Spoon into dessert cups or ramekins and chill for an additional 30 minutes. If desired, you can garnish with additional orange zest, sifted cocoa powder, chocolate chunks, or whipped cream.

Kitchen Notes:

• Leave your chocolate mousse in the fridge overnight if you’d like to make it a day early.
• For a rich, creamy pie, simply spoon the mixture into a baked pie crust or graham cracker crust and chill.

5.0 from 4 reviews Print Easy Orange Chocolate Mousse Recipe Author: The Prairie Homestead Recipe type: Dessert Serves: 8 servings Ingredients

• 2 cups heavy cream
• 4 yolks
• 4 tablespoons maple syrup
• 3 tablespoons orange juice
• 1 teaspoon orange zest
• 6 oz semi-sweet chocolate chips, melted and slightly cooled
• 1 teaspoon vanilla extract

Instructions

1. Whisk the yolks, syrup, orange juice, and zest together in a small bowl.
2. Heat ¾ cup cream in a saucepan over medium-low heat until it's steamy, but not boiling.
3. Slowly whisk the hot cream into the egg yolk mixture, then return it all back to the saucepan and cook over low heat until it's thick enough to coat the back of a spoon.
4. Mix in the melted chocolate and vanilla extract. Hopefully you didn't scramble the egg yolks, but just in case you did, you can pour the mixture through a strainer.) Chill.
5. Once the chocolate custard has cooled completely, whip the remaining 1¼ cups of cream with a mixer until stiff peaks form.
6. Fold the custard into the cream until it's completely blended and no longer streaky.
7. Chill for an additional 30 minutes, or you leave it in the fridge overnight if you want to make it a day early.

3.4.3177

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