Chocolate mousse with crunchy orange. Recipe

If on a special day you want to prepare a perfect chocolate mousse with a crunchy orange base, this is your recipe. An incomparable texture, which melts in the mouth, accompanied by that touch that citrus provides and that pairs perfectly with cocoa.

Preparing a mousse is not difficult, you just have to follow the steps as I explain, and you can get it without any problem. Afterwards, you can distribute it in small cups or curdle it in a mousse ring as I have done, both ways you will have a very special dessert with which you can surprise your guests.


For 4 people
  • 70% dark chocolate confectionery (for the crunchy) 50 g
  • Corn Flakes (for the crispy) 20 g
  • Candied orange (for the crispy) 5 g
  • 70% Dark Pastry Chocolate (For the mousse) 90 g
  • Gelatine in sheets (For the mousse) 2.5 g
  • Milk (For the mousse) 90 g
  • Liquid whipping cream (For the mousse) 125 g

How to make chocolate mousse with crunchy orange

Difficulty: easy
  • Total time 35 m
  • Elaboration 35 m

We will start by preparing the crispy ones. For this we have four rings of mousse on a flat tray lined with baking paper and that fits in the refrigerator. Then melt the chocolate in a bowl for one minute in the microwave on medium power, taking care to stir it so that it does not burn.

Add the slightly flaked Corn Flakes and the chopped candied orange peel. We stir to form a paste. With the help of a teaspoon we line the base of the rings and crush it well so that it sticks and everything is the same thickness. We put in the refrigerator for a few minutes until they harden.

For the chocolate mousse. We will start by hydrating the gelatin leaves in a bowl with plenty of cold water for a minimum of 10 minutes. With the help of a mixer or a few rods, beat the cream very cold until it is semi-whipped and frothy, but it does not last as when we use it to decorate. We reserve.

We heat the milk until just when it boils and melt the drained gelatin leaves in it. Then in a bowl we melt the chocolate in the microwave and gradually add the milk and gelatin mixture, stirring with a silicone spatula. Let cool to 35ºC or for 15 minutes or so and then gently add the semi-whipped cream, integrating it into the milk, gelatin and chocolate mixture.

We distribute on top of the crispy and let refrigerate a minimum of four hours before serving. To unmold it from the ring give it a little heat with a kitchen torch around it.

With what to accompany the chocolate mousse with crunchy orange

Many of your guests will be amazed by the light texture and intense flavor of this chocolate mousse and its crisp orange. If you want to prepare them 3 or 4 days in advance you will have to freeze them instead of refrigerating them. On the day of serving, take them out about six hours before for the fridge and keep them for 20 minutes at room temperature afterwards, this way you will have them at their point to taste.

Tags:  Meats And Birds Desserts Vegetables And Legumes 

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