Orange Mousse with Chocolate Wafers

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 2 oranges (1Β½ if very large)
  • 4 eggs, preferably free-range
  • 70 g caster sugar
  • 3 tablespoons water
  • 15 g gelatine
  • 1 lemon
  • 120 ml cream, whipped

Chocolate Wafers

  • 55 g best-quality dark chocolate


  • 2 oranges
  • 120 ml cream, whipped
  • a pinch of caster sugar


Wash and dry the oranges; grate the rind on the finest part of a stainless steel grater. Put into a bowl with 2 eggs, 2 egg yolks (keep the whites) and the caster sugar. Whisk to a thick mousse, preferably with an electric mixer. Put 3 tablespoons of water in a little bowl, measure the gelatine carefully and sprinkle over the water. Leave to β€˜Sponge’ for a few minutes until the gelatine has soaked up the water and feels spongy to the touch. Put the bowl into a saucepan of simmering water and allow the gelatine to dissolve completely. All the granules should be dissolved and it should look perfectly clear.

Meanwhile, squeeze the juice from the oranges and the lemon, measure and if necessary bring up to 300 ml with water. Stir a little of the juice into the gelatine and then mix well with the remainder of the juice. Gently stir this into the mousse; cool in the fridge, stirring regularly. When the mousse is just beginning to set around the edges, fold in the softly whipped cream. Whisk the 2 egg whites stiffly and fold in gently. Pour into a glass bowl or into individual bowls. Allow to set for 3–4 hours in the fridge.

Meanwhile make the chocolate wafers. Melt the chocolate in a bowl over barely simmering water. Stir until quite smooth. Spread on a flat piece of heavy, white notepaper or light card. Put into a cold place until stiff enough to cut in square or diamond shapes.

While the chocolate is setting, make the orange-flavoured cream. Grate half the rind from one orange, add to the cream with a pinch of caster sugar to taste. Peel and segment the oranges. Decorate the top of the mousse with orange segments and pipe on some rosettes of orange-flavoured cream. Peel the chocolate wafers off the card and use them to decorate the edges of the mousse.