Chocolate Orange Mousse

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I made this with the recipe from the book and it came out great. I also made it from this online recipe and it came out with bits of solid butter in it! Gross! Need to add butter while chocolate is till warm, not al; the way cooled! I would have given it a 4 star but for this glitch..

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Has anyone made this, and froze it? I have another mousse that I put in individual plastic cups and freeze ahead of time, (especially when you are doing a big party. Would like to try this, but do not know how soon ahead of time I can make it? ( or if I can freeze it? Thanks for anyone's help.

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This recipe is just incredible... and easy. I usually mess-up desserts like this, but it turned out beautifully! I used equal amounts of semi and bittersweet chocolate and it tasted rich and good. Also used Patron orange liquer instead of Gran Marnier b/c it was much much less expensive. You definitely need to make this one, it is sure to impress.

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Great dessert! I have made this dish 4 times now and always get rave reviews. Next time I plan to try it with Baileys instead of the grand marnier... and maybe white chocolate.

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The only thing I would do differently is add the butter when the chocolate is slightly warm so it would melt thoroughly. You could actually see tiny bits of butter in the mousse and while it didn't affect the taste, I think it would be smoother if the butter was completely incorporated. Other than that, this recipe rocks!

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The perfect chocolate temperature is sometimes difficult to achieve so that the mousse comes out smooth, but I was lucky with this one. I did try it with Milk Chocolate instead of semi-sweet and it was great! Very rich, so only small servings...two of us shared one serving prepared in a margarita glass. I might try this as the bottom layer to a chocolate mousse pie!

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I knew I wouldn't care for the orange-chocolate flavor, so I used Kahlua instead of GM. It was fantastic! Thanks Ina!

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I never made mousse before, and I was suprised at how easly it all came together. The orange flavor is just right as long as you use a good chocolate.

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Thank you Ina. This is a easy to make and luscious to eat mousse. I served a scoup of the mousse with a scoup of Ina's Armagnac Vanilla Ice Cream--every bite got raves. I used a 4 oz bar of each chocolate, no sugar in the cream, and 1/8 t of orange extract in the cream because I like a strong orange flavor with chocolate. The mousse came out perfectly.
Wish Ina would come up with a chocolate version of the above ice cream

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The limited steps in this version of mousse au chocolat makes the whole process simple and easy. The results are superb. Smooth and delicious!