Chocolate mousse has been one of my favorite desserts since I was ten. It’s one of those foods that is so simple to make, and yet it seems fancy. Well, have I got an extra-fancy tweak for you: the addition of orange extract takes this chocolate mousse to a whole new level.
What you need:
- 1 envelope unflavored gelatin
- 1/4 c. cold water
- 1/3 c. boiling water
- 1 c. sugar
- 2/3 c. Hershey’s Special Dark Cocoa
- 2 c. whipping cream
- 1 t. vanilla (store-bought or homemade)
- 1 t. pure orange extract
- stand mixer with paddle and whisk attachments
- measuring cups and spoons
Time: 10 minutes, plus 30 minutes to chill
Multiplying the recipe: This recipe is easily doubled.
Dark Chocolate-Orange Mousse:
Sprinkle the gelatin over the cold water in a small dish. Allow to sit for 2 minutes to soften the gelatin. Add the boiling water and stir with a whisk until the gelatin is dissolved. Cool.
Combine the sugar and cocoa in the bowl of a stand mixer with a whisk attachment. Add the whipping cream, vanilla, and orange extract and beat on medium until the mixture is stiff. Add the gelatin mixture and beat thoroughly. Scrape the mousse into individual serving dishes and refrigerate, covered, until ready to eat.