Chocolate Mousse Oranges

This is the final recipe from the Meet and Greet last year.  It took me quite a while to get it exactly right.  The whipping cream quantity will depend on the size of your oranges.  You want oranges that are unblemished.

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  • 6 oranges
  • 6 oz. bittersweet or dark chocolate
  • 3 eggs, separated
  • 1/3 c. orange blossom honey
  • 1 t. orange extract
  • 3/4-1 c. whipping cream
  • Prep time: 1 hour plus chilling
  • Servings: 36 pieces
  • Difficulty: medium


Cut each orange in half, cross-wise.  Scoop out the insides and save for the Buttermilk Waffles with Honey Whipped Cream.   Set the halves into a standard muffin pan.

Melt the chocolate and let cool to room temperature.

Mix the egg yolks with the honey and cook over low heat, stirring constantly, until thickened and a custard forms.  Let cool slightly and add orange extract.  Cool to room temperature.   Add chocolate to mixture.

Whip egg whites until stiff.  Fold into room temperature chocolate and egg yolk mixture.

Whip 3/4 to 1 c. whipped cream until stiff peaks form.  Fold gently into chocolate mixture.  Spoon into orange halves.  Tap lightly on counter to settle and remove bubbles.  Freeze until firm, 3-4 hours.

Remove from freezer.  Heat a sharp knife and slice each half into 3 sections.  Smooth the cuts sides with a warm butter knife.

Set on a serving tray and place in refrigerator until ready to serve.

Yields 36 slices which disappear in about a minute.

Note:  My friend Ken Nichols thought a tablespoon of Grand Marnier would be good.  I concur but have not yet tried it.

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