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Chocolate Orange Mousse with Raspberries Recipe

Chocolate Orange Mousse with Raspberries

Recipe courtesy Sandra Lee, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on April 02, 2011

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    I followed the recipe exactly with the orange extract but the 2 tbsp of extract was a bit much. The taste of orange was way too overpowering for my taste. Easy, tasty (somewhat and quick. I'll be making it again but either i'll add less extract or substitute it with fresh squeezed orange juice.

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  • on September 29, 2010

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    This is such an easy recipe. I have made it for family and friends with great results. My daughter begs me to make this for her. I have on occassion substituted the Grand Marnier with orange or raspberry extract. I liked the suggestion of a dark chocolate straw and mint; I will use that in the future.

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  • on February 06, 2010

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    You have a picture of the chocolate sorbet with the recipe for chocolate orange mousse.

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  • on January 10, 2010

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    I don't drink so I followed the suggestion and put raspberry extract instead of the liqueor listed. It still came out great. It's so easy and it tastes very rich. I just put one chocolate pudding cup in the mousse and that was enough. I upped the whipped cream though which made it extra fluffy and light.

    I didn't do the chocolate hearts since the mousse was more than enough. Next time I will.


    .

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  • on September 15, 2009

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    I loved this it was really good and easy, fast to make. I didn't have the orange liquor so I substituted fresh squeezed orange juice is was yummy! I love most of Sandra Lees recipes I have tried, you go Sandra! Love how her recipes are fairly quick and simple being a single mom I do not always have a lot of time to put into cooking and baking. :

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  • on January 05, 2009

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    A little of this very rich dessert goes a long way. Wasn't sure about the listing for the instant pudding, so I used the small box and it seemed to work well. I think the larger box would have ruined the texture. Recipe is really easy.

    I couldn't get the hearts to set on the frozen pan as the recipe stated, so I filled the bottom of the heart-shaped cookie cutter, place it back in the freezer for a few minutes, popped it out, then made another heart. Took longer, but each heart came out nicely.

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  • on July 12, 2008

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    I purchased the ingredients before confimring the measurements. And, ofcourse I purchased the larger size package of pudding. Fortunately, I also purchased some whipping cream in the spray can also for topping. I added about 3/4 can of the whipped topping for liquid and used 1 1/2 tsp raspberry extract instead of the orange. This recipe rivaled high $$ restaurant quality desserts.

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  • on July 11, 2008

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    For a quick whip up dessert, this was tasty. As she said, keep the chocolate hearts in the freezer until you are ready to eat - they will melt very quickly at room temp.

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  • on February 16, 2008

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    I made the chocolate hearts and within five minutes of being out of the freezer they all metlted and were not usable. What did I do wrong?

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  • on February 09, 2008

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    That is not the pic of the mousse, that is the pic of the sherbet.

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