Some flavour combinations are just a “go to” classic. When there’s no room for error and the safety net of solid familiarity needs relying upon. Tomato and basil, peas and mint, strawberries and cream, the list could go on. Then there is chocolate and orange. There’s something quite remarkable about the bittersweet citrus cutting through the richness of luscious chocolate that just hits all the right notes, ticks all the boxes, <insert other appropriate idiom here> And yet, it can be difficult to incorporate it into our cooking inventory, with appropriate and easy recipes possibly challenging to come by. A good chocolate mousse should be a part of any home cook’s repertoire, though perhaps its unfairly perceived difficulty often leads to it being overlooked by many. For me, there are few dessert recipes that require so little effort and yet offer so much in the final result. The addition of the chocolate orange flavour combination yields a dessert that will be a knockout at any dinner party or indeed to impress another on Valentines Day.
A couple of tips: The dark chocolate is important here. Please don’t be tempted to opt for a popular orange milk chocolate that comes in segments. Along with the cream it would combine to produce an overly rich and sickly sweet result that wouldn’t be palatable. Try to use an orange flavoured dark chocolate with the highest cocoa solids possible, up to about 70%. I used Blake’s Organic Dark Chocolate with Orange Oil (65%) and I found this to be an excellent balance of richness and sweetness. Otherwise use a good quality dark chocolate but no more than 70% cocoa solids. Anything more would require the addition of more sugar, which I would rather opt against.
Chocolate Orange Mousse