Espresso, Chocolate, and Orange Mousse Recipe

Espresso, Chocolate, and Orange Mousse Recipe
Staff Writer
Chocolate Mousse

Peggy Bourjaily

Chocolate Mousse

These rich little cups of chocolate are the perfect ending to a meal.

I like to garnish each cup with candied orange peel and chocolate-covered espresso beans to give you an idea of the flavors of the mousse. You could also try a dollop of whipped cream and chocolate shavings, too.

You can make the mousse ahead of time and chill it in the serving cups until you're ready for dessert.


  • 4 ounces bittersweet or semisweet chocolate chips (use high-quality chocolate here)
  • 2 tablespoons unsalted butter, preferably organic, cubed
  • ½ teaspoon instant espresso powder
  • 2 large farm-fresh eggs, separated
  • Zest of 1 orange
  • 1/8 teaspoon cream of tartar
  • 3 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract or ½ vanilla bean, scraped
  • ½ cup heavy whipping cream
  • Chocolate-covered espresso beans, as needed for garnish
  • 6-8 candied orange peels, finely chopped, for garnish


In 1 bowl,* add the chocolate, butter, and espresso powder. Slowly melt over a saucepan of simmering water. Do not let the bowl touch the water because the chocolate will burn. Remove from heat and allow to cool for a few minutes. One at a time, whisk in the eggs yolks and orange zest. Keep in the refrigerator until needed.

In the next bowl, whip the 2 egg whites and cream of tartar until foamy. Slowly add 2 tablespoons of the sugar until stiff, glossy peaks form.

In the cold bowl, add the heavy cream, vanilla, and the remainder of the sugar. Whip until soft peaks form.

In the refrigerated chocolate bowl, gently fold in 1/3 of the egg white mixture. Continue to fold in the egg whites to lighten the chocolate. Repeat with the heavy whipping cream. Remember do NOT stir; fold in the egg whites and the heavy cream so as to not deflate the whipped whites and cream.

Remove your chilled serving bowls. Spoon the mousse into each glass and top with chocolate-covered espresso beans (I like to smash some and leave some whole) and candied orange peel. Cover and refrigerate or serve right away.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.