Chocolate mousse with orange shortbread
- Energy Kcal 405
- Carbohydrates g 35.7
- of which sugars g 21.4
- Protein g 4.8
- Fats g 27
- of which saturated fat g 15.78
- Fiber g 2.1
- Cholesterol mg 64
- Sodium mg 21
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
- Note + resting time
PRESENTATION
A chocolate mousse with orange shortbread is just the thing when you want dessert to feel really special. Seriously good. It's got that perfect mix of fancy yet laid-back vibes. Plus, it draws from classic French traditions but with a fun, citrusy twist that everyone loves. We're talking about a chocolate orange dessert that's a real treat. The mousse is rich, dark chocolate whipped until it's light and moist. It comes in these cute little cups that are just as inviting as they are tasty.
And here's the thing—what makes this pairing different is the orange zest. It adds a tangy brightness to each spoonful. For real, it cuts through the richness like magic, making it both refreshing and satisfying. Then you’ve got the crispy orange-flavored shortbread. Pretty simple. When you dip that crispy, crispy cookie into the mousse, it’s a next-level texture and flavor combo.
Now, orange shortbread isn't just for show. It really ties everything together. I mean, this cookie has a light, golden crunch with a burst of citrus from grated orange zest. Basically, it’s the ideal companion to the smooth dark chocolate mousse. This dessert often pops up at romantic dinners or special gatherings. Why? It feels fancy enough but not over the top, which is great.
The flavors? Amazing. The sweet, cool mousse and the bright, crisp cookie play off each other in a way that keeps you coming back for more. So so good. Whether you dip the shortbread in the mousse or enjoy them separately, you cannot go wrong. It's the kind of chocolate orange dessert that leaves a lasting impression. Perfect when you want to add a touch of elegance to your table without the fuss. With its mix of rich chocolate and citrus freshness, this dessert is an excellent choice for anyone who loves decadent desserts. It's both memorable and easy to share, making every occasion a bit more special.
INGREDIENTS
- Ingredients for the mousse
- Gelatin in sheets 2
- Dark chocolate 2.7 oz (75 g)
- Fresh liquid cream ¾ cup (200 g)
- Sugar 1.1 tbsp (15 g)
- for the orange shortbread
- Butter 3 ½ tbsp (50 g)
- Sugar 2 ½ tsp (10 g)
- Orange peel 1
- Type 00 flour 0.6 cup (75 g)
How to prepare Chocolate mousse with orange shortbread
To prepare the chocolate mousse with orange shortbread, start by finely chopping the chocolate 1 and soaking the gelatin sheets for 10 minutes in a bowl filled with cold water 2. While the gelatin reaches the right consistency, pour the cream into a saucepan and add the sugar 3
then heat it all until the sugar is completely dissolved. Turn off the heat, remove the gelatin from the water, and after squeezing it well, add it to the cream 4: stir carefully with a whisk to completely dissolve the gelatin. Also add the chocolate 5, stirring continuously until it is completely melted 6.
At this point, filter the mixture through a sieve 7: it's very important that there are no lumps of chocolate or gelatin. Without necessarily waiting for it to cool, pour the cream into the siphon 8, close it well, and insert the nitrogen cartridge 9. Shake the siphon about ten times and let it rest in the fridge for a minimum of 3 hours up to a maximum of 12.
If you don't have a siphon, you can still make a mousse: let the chocolate cream cool, carefully whip 200 ml of fresh liquid cream, and incorporate it with an upward motion to avoid deflating it. Then put it into the glasses, by hand or with a pastry bag fitted with a star tip.
In the meantime, prepare the shortbread. In a large bowl, place the room temperature butter, and add the sugar 10. Wash a non-treated orange well and grate the zest 11, then add it to the butter and sugar 12.
Finally, add the sifted flour and mix all the ingredients well 13. Transfer the still crumbly dough to a pastry board 14 and briefly handle the dough 15
until you get a compact dough, form a loaf 16. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes 17. After this time, transfer the dough back onto the pastry board and shape it with the palm of your hand to create small logs 18,
which you will cut into sticks about 1/4 inch in diameter and 3-3.5 inches long. Place the shortbread on a baking sheet lined with parchment paper 19 and bake for 12 minutes, or until golden, in a preheated static oven at 350°F (if convection, at 320°F for 5-6 minutes). After the mousse's resting time, remove the siphon from the refrigerator and equip it with a star tip. Shake it well and fill the glasses with mousse 20. Your mousse can be served, accompanied by the orange shortbread 21 placed separately or inside the glasses.