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Chocolate Orange Mousse
Ingredients
- 800g Callebaut Milk Chocolate Mousse Powder
- 1 Litre of Milk or Dairy Alternative
- Orange Spice Drops
- Candied Orange Peel Shavings
- Dark Chocolate Curls
Method
Is there a better combination than milk chocolate and orange? This recipe brings together two of our favourite things to create a sumptuous and satisfying dessert that your friends and customers will adore!
How to Make Chocolate Orange Mousse:
- Combine 800g Callebaut milk chocolate mousse powder with 1 litre of milk or dairy alternative and four drops of Orange Spice Drops, beat for 5 minutes and leave to one side
- Pipe the chocolate mousse into glass dishes and refrigerate for approx. 6 hours or overnight
- Before serving decorate with dark chocolate curls and candied orange peel shavings
Enjoyed this recipe? Switch it up next time by swapping the milk chocolate mousse for white chocolate, and the orange flavouring for lemon!
Approximate costs
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Callebaut
Callebaut Milk Chocolate Mousse Powder
70% Chocolate
SCF0722
(Callebaut Code: CHM-MO-M-E0-X27) Rich in milk chocolate and ready in 1, 2, 3! This chocolate mousse comes close...
In-stock: 49
Callebaut
Callebaut Milk Chocolate Mousse Powder
70% Chocolate
SCF0722
(Callebaut Code: CHM-MO-M-E0-X27) Rich in milk chocolate and ready in 1, 2, 3! This chocolate mousse comes close...
In-stock: 49
Keylink
Orange Spice Drops
4 drops = zest of half orange
SCF1282
Spice Drops are concentrated extracts that retain all the natural goodness and authentic flavour of the herbs, fruits an...
In-stock: 17
Keylink
Orange Spice Drops
4 drops = zest of half orange
SCF1282
Spice Drops are concentrated extracts that retain all the natural goodness and authentic flavour of the herbs, fruits an...
In-stock: 17
SOC CHEF
Candied Orange Peel Shavings, drained
73 brix
SCF0806A
High quality Valencia orange peel shavings, drained. Ideal for decorating desserts, gelato, cakes, patisserie and chocol...
In-stock: 84
SOC CHEF
Candied Orange Peel Shavings, drained
73 brix
SCF0806A
High quality Valencia orange peel shavings, drained. Ideal for decorating desserts, gelato, cakes, patisserie and chocol...
In-stock: 84
Cargill
Dark Chocolate Curls/Blossoms
Minimum Cocoa Solids 54.45%
SDS860P
Dark chocolate curls are used for decorating cakes and patisserie, chocolate bars and on top of drinks and gelato.
In-stock: 31
Cargill
Dark Chocolate Curls/Blossoms
Minimum Cocoa Solids 54.45%
SDS860P
Dark chocolate curls are used for decorating cakes and patisserie, chocolate bars and on top of drinks and gelato.
In-stock: 31
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