Chocolate Mousse with Orange

27 Apr, 2021
Salsify Pasta with Creamy Leek Sauce

Chocolate and Orange

This is not the first time when I combine chocolate and orange. I really like this combination of flavors. The taste of the dark chocolate and the fresh citrus are harmonizing very well. This dessert is gluten and dairy free. It is easy to make and paleo diet friendly. I think these good qualities are very convincing. Don’t hesitate! Make it and enjoy!

The Dutch and the Orange Color

In the Netherlands, King Willem-Alexander’s birthday is an official public holiday. Over a million people spill into the streets and onto the canals to paint Amsterdam orange traditionally at one of the world’s biggest street parties. Orange is the color of the Dutch royal family. The lineage of the current dynasty, the House of Orange-Nassau, dates back to Willem van Oranje.

But this year is different again. Unfortunately, we can’t celebrate with our friends together because of the measures of the pandemic. It is not possible to invite more than 2 people to our house now and all programs are officially cancelled everywhere. This year will be online celebration again.

There is nothing stopping me from making an orange dessert according to Dutch tradition. Last year I made Royal Donuts and an Orange Cake. I hope you will like this Chocolate Mousse with Orange also.

Whipped Egg Whites

The consistency of the chocolate mousse is light and airy by the whipped egg whites. It is very important to keep the steps for a perfect result.

  • Beat the egg whites until soft peaks
  • Add the sugar or sweetener, a small amount at a time
  • Whisk egg whites until stiff peaks are formed
  • Add one-third of the whipped egg whites to the melted chocolate mixture and whisk very gently
  • Add the remaining whipped egg whites and fold in very carefully
  • Spoon the chocolate mousse into bowls or glasses, cover with cling film and place in the fridge to set for 2 hours


Prepare the chocolate mousse in advance, a day before serving, and place in the fridge for overnight. Make the meringue to the top before serving.

Chocolate Mousse with Orange

Prep Time35 mins
Cook Time10 mins
Chilling Time2 hrs
Total Time2 hrs 45 mins
Course: Dessert
Keyword: dairy free, gluten free, paleo
Author: Andrea


  • Electric hand mixer
  • Kitchen torch


For caramelized orange

  • 2 oranges sliced
  • 2 tbsp maple syrup

For chocolate mousse

  • 8 egg whites
  • 3 egg yolks
  • 4 tbsp xylitol powdered or maple syrup
  • 1 pinch salt
  • 200 gram 85% chocolate melted
  • 1 ½ tsp orange zest finely grated
  • 2 tbsp Cointreau orange liqueur optional

For merengue foam

  • 4 egg whites
  • 3 tbsp xylitol powdered
  • 1 tsp cream of tartar


  • Slice the oranges. Heat a frying pan and put the orange slices in it. Add 2 tbsp maple syrup and caramelize them for 4-5 minutes, until a bit golden brown. Set aside to cool down.
  • Make the chocolate mousse. Melt the chocolate above steam. Place the broken chocolate in heatproof bowl. Sit bowl over a pan of barely simmering water (au bain marie) and allow the chocolate to melt on a low heat while stirring occasionally. Set aside to cool a bit.
  • Whisk 8 egg whites by electric hand mixer for about 4-5 minutes, until they form soft peaks. Add powdered xylitol (or maple syrup if you can’t tolerate xylitol), a little at a time and whisk until you get stiff peaks.
  • Mix egg yolks, orange zest and Cointreau (liqueur is optional) in a small bowl. Pour this mixture to the melted chocolate very slowly and stir constantly.
  • Add one-third of the whipped egg whites to the chocolate mixture and fold in very gently. Add remaining whipped egg whites and mix carefully. Set aside.
  • Cut the caramelized oranges slices in half. Place some pieces to the bottom of the serving bowls or glasses. Then spoon the chocolate mousse in. Cover the bowls or glasses with cling film and place into the fridge for 2 hours.
  • Make the merengue foam before serving. Add cream of tartar to the 4 egg whites. Whisk the egg white mixture by electric hand mixer for about 2-3 minutes, until they form soft peaks. At that point adding powdered xylitol very gradually, about a tablespoon at a time. Continue to whisk until egg whites are glossy and hold a firm peak that doesn't fold back onto itself. Put the merengue foam into piping bag.
  • Pipe the merengue foam to the top of the chocolate mousse. Use a kitchen torch, brown the meringue by moving the torch in a circular pattern, until you see the meringue starting to brown. And finally decorate with the remaining caramelized orange slices. Enjoy!