Bittersweet Chocolate Mousse à l'Orange

4 Reviews
ADD YOUR REVIEW
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
6 servings
April 2003
RECIPE BY Cooking Light

Fresh orange sections are topped with a thick chocolate mousse for a unique presentation. The mild bitterness of orange rind and bittersweet chocolate temper the sweetness of this easy dish. You can prepare the dessert up to a day ahead.

Ingredients

  • 1/2 cup sugar
  • 7 tablespoons unsweetened cocoa
  • 2 tablespoons Grand Marnier (orange-flavored liqueur)
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • 2 (12.3-ounce) packages reduced-fat silken tofu, drained
  • 3 ounces bittersweet chocolate, chopped
  • 3 oranges, peeled and sectioned

Nutritional Information

  • Calories 241
  • Caloriesfromfat 27%
  • Fat 7.1g
  • Satfat 3.6g
  • Monofat 1g
  • Polyfat 0.9g
  • Protein 9.5g
  • Carbohydrate 35.9g
  • Fiber 4.1g
  • Cholesterol 1mg
  • Iron 2mg
  • Sodium 124mg
  • Calcium 79mg

How to Make It

Step 1

Combine the first 7 ingredients in a blender or food processor; process mixture until smooth.

Step 2

Place chopped chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until almost melted; stir until smooth. Add chocolate to tofu mixture; process until smooth.

Step 3

Divide orange sections evenly among 6 bowls or parfait glasses; top each serving with 1/2 cup mousse. Cover and chill at least 1 hour.

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Ratings & Reviews

tallenmorgan's Review

tallenmorgan
September 15, 2012
This really is delicious. I had no problems with lumps after chilling. Fantastic with raspberries.

Tharavn66's Review

ameclark01
March 17, 2012
This is the simplest, yet amazing recipe for chocolate mousse. I don't usually bother with the orange. I am however thinking that fresh raspberries will be awesome. But there is no need to gild this lily.

ameclark01's Review

wholegrain
August 11, 2009
This is Very good, but also Very rich. was smooth before I put it in the fridge, and when I pulled it out the mousse had become a bit lumpy. So, MORAL OF THE STORY: dont refridgerate it? hahah it was so smooth before I refridgerated it, so I suggest to just let it stand for the suggested hour in room temperature. Otherwise a great recipe, I used some kind of organic brand of silken tofu, bittersweet ghiradelli chocolate, and hersheys unsweetened cocoa. Enjoy!

wholegrain's Review

Tharavn66
January 07, 2009
I love it, made it twice, with and without the orange zest. It was gritty with the orange zest but smooth without. I changed the brand of tofu too, but they were very similar so I don't think this affected the grittiness. Triple sec works too! Really draining the tofu well (put it in a fine strainer) also made the second batch thicken better.
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