Chocolate Orange Mousse

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Another huge winner for the Barefoot in Paris series! My whole family loved this mousse! I have done my share of baking and had no problems at all. I can see how people would have trouble because the attatchments that need to be used are important to the success of the recipe. I followed it exactly except I did take other reviewers advice and stir in the butter while the chocolate was warm. Good call, that is important or like people said the butter will congeal. I had no trouble folding in the egg whites, beat them until firm and did it very gingerly. It makes the mousse very airy and light, a perfect mousse texture. I served it without letting it set in the refrigerator and it was great. Also, the amount of grand marnier that is added is such a nice touch, I would not change a thing, a slight hint of orange. Definately not overpowering at all! Wonderful! Thanks Ina!

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I want to shout a loud thank you to ivetaJ of Vancouver for posting her comments back on 8-26-11. I too was impatient about whipping the egg whites and I also folded the egg whites and whipped cream into the chocolate mixture a little too quickly, I guesss, because I got a soupy mix and not a velvety mix. I also served this up in expresso cups for sipping. It was sooooo chocolate heavy. I learned a lot by attempting this recipe as I am still a newbie with the paddle attachment of the mixer thingy but I had a lot of fun and my dinner guests appreciated by attempt. They rated this dessert good but not great. I suggest that viewers of the TV Show study the online recipe carefully before beginning work on this. The step where Ina must stop and clean up the mixing bowl to begin the mix of the egg whites was omitted on TV and caused me to wonder just what she was folding and mixing into what! LOL! BTW, do NOT leave out the Grand Marnier! Good luck!

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This was a great mousse. I served it to my wine tasting club and got great compliments. 3 of the compliments came from restaurant owners. Very fluffy and they loved the orange liquor i used

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This is my favourite choc mousse recipe. I use Callebaut bitter sweet chocolate rather than a mix. Last time I used an orange segmented in the centre rather than mandarins with chocolate shards scattered over the top. It was beautiful to look at heavenly to taste.
Great thing about entertaining it is best made the day before......

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Heaven! This is truly easy, and so delicious. Even better when made a day ahead of time. It will wow you and your guests into next week. I only make half the recipe, and serve small servings. I love to hear them to beg for more!!!

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Absolutely fabulous!! I followed the recipe closely, but mixed the butter into the chocolate mixture while still slightly warm. I overwhipped the egg whites and got impatient when folding the egg whites and the whipped cream into the chocolate mixture - it still turned out to be velvety. I have never made a mousse and was not sure it would set properly, but it did. The batch made 8 generous servings - I did not find them too big or rich, but would advise to serve after a light dinner, otherwise I think I would divide the mousse into 10 small espresso cups. Or, for a casual dinner, I might pour it into a 2 quart serving dish and my guests can spoon it into the cups themselves. This one will reappear in our house many times in the future. Thanks, Ina, for yet again giving us a recipe that delivers.

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I made this and took the suggestions here to leave out the alcohol (don't like fruit w/choc. I used 3/4 bittersweet chocolate and it still came out WAY too milk chocolatey for me. And the butter addition was way too heavy. I have noticed many other mousse recipes have 0 butter, will try those instead. Really dissappointed...

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Absolutely Amazing!! Well worth the time! I did substitute 1/2 cup heavy cream vs. using water and the liquor when melting with the chocolate and omitted the zest since my 2 year old nephew was to be eating this as well. Couldn't stop licking the bowl : Thanks Ina!

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This is a classic! As Ina's Chocolate Orange Mousse is also rich and decadent, we have this on special occasions. The combination of the orange flavorings (especially the Grand Marnier and the good chocolate are a match made in heaven. I hope the budding gourmets out there will give this one a try. Follow the directions exactly and don't forget the good ingredients. One taste and you will think you're in Paris!

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I never make homemade desserts, and I tried this for a French meal I made for a friend. It was sooo good! I skipped the mandarin oranges and whipped cream topping. I put the mixture in ramekins, perfect portions for dessert.