Mousse Au Chocolat Made from Dark Chocolate with Fresh Peppermint

5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 3 hours
Total Time 4 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 358 kcal


For the chocolate mousse:

  • 250 g Bitter chocolate
  • 200 ml Cream
  • 3 Pc. Eggs
  • 1 tsp Sugar
  • 3 Branches Mint fresh

For the vegan variant:

  • 3 Pc. Avocados
  • 150 g Cocoa powder
  • Agave syrup

For the caramelized orange fillets:

  • 4 Pc. Oranges
  • 6 tbsp Grand Marnier
  • 6 tbsp Sugar
  • 1 tsp Butter


Mousse au Chocolat:

  • Melt the chocolate in a water bath and let it cool down to lukewarm. Whip the cream. Separate the eggs, beat the egg whites into snow. Mix the egg yolks with the sugar and the chocolate. Heat the cream again in a water bath while stirring until it thickens and can be peeled off into a rose. Fold in the cream and egg whites. Place in the refrigerator for at least 3 hours.

Vegan mousse:

  • Peel the avocado. Puree the pulp with the hand blender together with cocoa powder and agave syrup.

Orange fillets:

  • For the orange fillets, take the zest from one orange, then cut the fillets from this and another orange and squeeze the juice from two other oranges.
  • Candy the orange zest in the orange juice and 3 tablespoons of sugar over low heat for 20 minutes. Fish out the zest and heat the orange juice with the butter and the Grand Marnier in the pan.
  • Add 3 tablespoons of sugar to the syrup and cook to caramel. When the caramel is thick, dip the orange fillets and candy.


Serving: 100gCalories: 358kcalCarbohydrates: 39.1gProtein: 7.6gFat: 15.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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