Chocolate-Orange Mousse

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • bright-skinned oranges
  • 2 cups boiling water
  • 1 cup plus 1 tablespoon sugar
  • cup cold water
  • 1 teaspoon vanilla extract
  • 4 eggs, separated
  • cup superfine granulated sugar
  • ¼ cup orange liqueur
  • 6 ounces (6 squares) semisweet baking chocolate
  • ¼ cup strong coffee
  • ¾ cup sweet butter
  • teaspoon salt


    1. Remove orange rind with a potato peeler and cut into fine julienne strips. Place in the boiling water and simmer for ten minutes. Drain, rinse, and dry.

    2. Dissolve one cup sugar in the cold water. Bring to a boil and boil rapidly, uncovered, to 230°F. on a candy thermometer, or to the thread stage. Remove from heat, stir in the dry orange rind and the vanilla, and let stand for at least thirty minutes.

    3. Beat the egg yolks and superfine sugar until pale yellow and very thick. Beat in the orange liqueur.

    4. Heat chocolate and coffee in the top part of a double boiler over hot water until chocolate melts. Remove from heat and gradually beat in the butter to make a smooth cream.

    5. Beat the chocolate cream into the egg-yolk mixture. Beat in one-quarter cup of the orange rind, drained of syrup.

    6. Beat the egg whites and salt until soft peaks form. Sprinkle remaining sugar into the egg whites and beat until stiff.

    7. Stir one-quarter of the egg whites into chocolate mixture. Gently fold in the remaining egg whites. Pour into serving dishes. Chill for at least two hours. Use any remaining orange rind for garnish.