Chocolate orange mousse pots – layers of creamy orange mousse and rich chocolate mousse. A decadent but light dessert best served with double chocolate shortbread for dunking! Post sponsored by LactoJoy
These chocolate orange mousse pots are an insanely delicious dessert that doesn’t leave you feeling overly full as they are so light and airy. They would make a great dessert for something like a dinner party as they look as well as taste good, and they are make-ahead and can be kept in the fridge for a couple of days before you serve them.
I’m not going to lie, there are quite a few steps to the recipe and it does use a lot of bowls; but none of it is particularly complicated and the work is broken up into stages while the mousse layers set in the fridge. The effort will all be worth it when you sink your spoon into the heavenly mousse!
I served the mousse pots with some delicious, melt-in-the-mouth double chocolate shortbread biscuits. They are wonderful both for dipping in the mousse, or for crumbling over the top; and provide a nice contrast in texture. They are also lovely biscuits to eat on their own so it is worth making a batch even if you don’t want to make the mousse to go with them.
I actually made these chocolate orange mousse pots to test out a product I was sent – LactoJoy lactase tablets. LactoJoy are a handy little tablet which contain lactase; the digestive enzyme that breaks down lactose. People who are lactose intolerant do not produce enough lactase naturally to break down lactose, which can result in symptoms such as nausea, abdominal cramps and fatigue.
By taking a LactoJoy tablet before eating dairy products (such as this mousse!), you can alleviate any symptoms, enabling you to enjoy the foods that you love but your body can’t always handle. My partner and mother are both mildly lactose intolerant and I got them both to try out the LactoJoy. It worked perfectly for both of them, though Damian did have to take a few of them (you can take up to 10 tablets per day), and neither of them got the usual tummy ache that they get when eating dairy.
The tablets come in a stylish, easily portable slide-top tin that would fit neatly in a pocket or handbag so they are great for on the go. I was happy to see that the tablets contain only lactase and a few plant-based ingredients with no unnecessary additives and are also gluten-free.
All in all these LactoJoy tablets are a great find that are sure to come in handy for anyone who suffers from lactose intolerance, enabling you to go about your day without worry.
This recipe isn’t vegetarian unfortunately, as the orange mousse layer requires gelatin. I tried using vege-gel instead but it did not work at all so I don’t think that there is a vegetarian substitute in this case I’m afraid.
Chocolate Orange Mousse Pots
- 2 sheets leaf gelatin (I used Dr Oetker)
- finely grated zest of 1 1/2 oranges, juice of 1
- 2 large eggs separated
- 60 g (scant 1/3 cup) caster sugar
- 150 ml (1/2 + 1/8 cup) whipping cream (heavy cream)
- 150 g (5.3 oz) dark chocolate chopped
- 1 Tbsp butter
- 1 Tbsp water
- 2 large eggs separated
- 1 Tbsp caster sugar
- 100 ml (1/3 + 1/8 cup) whipping cream (heavy cream)
Double Chocolate Shortbread:
- 170 g (3/4 cup) softened butter
- 80 g (1/3 cup + 1 Tbsp) caster sugar
- 2 Tbsp cocoa powder
- 200 g (1 + 2/3 cup) plain (all purpose) flour
- 100 g (3.5 oz) chocolate chips
Submerge the gelatin leaves in a bowl of cold water to soften. Heat the orange juice until it is hot but not boiling then squeeze the excess water out of the gelatin and stir it into the orange juice until it is fully dissolved. Set aside to cool slightly.
Place the egg whites in a spotlessly clean bowl and whisk with an electric mixer until they just form stiff peaks; set aside. In a separate bowl, whisk the cream until it forms soft peaks (there is no need to wash the beaters as long as you whisk the egg whites first); set aside.
Put the egg yolks, sugar and orange zest into a bowl and whisk with an electric mixer (again, no need to wash the beaters) over a pan of gently simmering water for 5-10 minutes until thick and foamy. Remove from the heat and continue whisking until completely cool.
Gently fold the orange juice gelatin mixture into the egg yolks followed by the egg whites and cream. Divide the mixture between six large glasses or eight small ones and place in the fridge for a couple of hours to set.
Place the chocolate, butter and water in a heatproof bowl and set it over a pan of very gently simmering water (make sure that the base of the bowl doesn't touch the water). Stir until the chocolate has melted then remove from the heat.
Allow the chocolate to cool for a couple of minutes then stir in the egg yolks one at a time. (The butter and water should prevent the chocolate from seizing when you add the yolks but if it does happen then you can rescue it by stirring in a little boiling water, a Tbsp at a time, until the chocolate becomes smooth again.).
In a clean bowl, whisk the egg whites and caster sugar with an electric mixer until it just forms stiff peaks. Then in a separate bowl, whisk the cream until it forms soft peaks (there is no need to wash the beaters first).
Fold a spoonful of the egg whites into the chocolate to loosen it then gently fold in the rest of the whites and the cream.
Divide the mousse between the glasses on top of the orange mousse, level the tops then return to the fridge for at least a couple of hours (or overnight) to set. The mousse pots will keep in the fridge for a couple of days.
Double Chocolate Shortbread:
Whisk the butter and sugar together until smooth. Add the cocoa powder and flour and stir in until the mixture resembles wet sand then stir in the chocolate chips.
Use your hands to bring the mixture together into a soft dough. Shape it into a rough log, about 5cm thick, then wrap it in clingfilm and twist the ends to seal. Roll it on the worktop a little to make the log smoother then refrigerate for at least a couple of hours, preferably overnight, and up to a couple of days.
Preheat the oven to 180C/350F/gas mark 4 and line a couple of baking sheets with baking parchment.
Use a very sharp knife to slice the log into rounds about 8mm thick and place them slightly spaced apart on the baking trays. The chocolate chips can make them a little difficult to slice, but any rounds that crumble can simply be pressed back together with your hands.
Bake for 10-12 minutes then allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely; they will firm up as they cool. It can be difficult to judge when the biscuits are cooked due to the cocoa powder so it may be best to do a test batch to see how long they need in your oven.
This post is sponsored by LactoJoy. Thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen