With the main course of my Valentines meal decided it was time to move on to dessert and I could not help but think of chocolate. There are a lot of amazing chocolate desserts to choose from but I had one in mind already. Not too long ago I had the pleasure of attending a Bloggers Round Table put on by the Dairy Farmers of Canada where they treated us to, among other things, a chocolate mousse. This mousse was of course made with dairy products in the form of cream cheese and whipping cream. I had always been a bit leery about making mousse because most recipes call for raw eggs but this sounded like a perfect alternative.
With grocery stores having been flooded with oranges of all types these last few weeks I have been thinking about ways to use them and since oranges and chocolate are such great friends, it seemed only natural to make an orange chocolate mousse. I added the orange flavour through the use of some orange zest and a splash of orange liqueur. I finished off the orange trinity with a topping of candied orange peels.
If you are a fan of velvety smooth, creamy and decadent chocolate mousse but you are not too thrilled with working with raw eggs then this is the recipe for you! This mousse achieves that texture by combining cream cheese for creaminess with whipped cream for that light and fluffy airiness. Not only is this mousse addictively good but it is also really easy to make, though you do need some chilling time so keep that in mind. If you are planning a big Valentines day meal then this dessert is also good because you can make it the day before and lighten the load on the big day. Now please excuse me while I get back to my chocolate mousse.
Orange Chocolate Cream Cheese Mousse
- 8 ounces dark chocolate (cut into small pieces)
- 8 ounces cream cheese (room temperature)
- 1/2 cup sugar
- 1 tablespoon orange liqueur
- 1 orange (zest)
- 1 cup whipping cream
- Melt the chocolate in a double boiler and set aside.
- Beat the cream cheese, chocolate, sugar, orange liqueur and orange zest until light and fluffy.
- Beat the whipping cream until it forms soft peaks.
- Fold the whipped cream into the cream cheese in two batches.
- Pour the mixture into the containers that you will server it in and chill in the fridge for at least two hours.
Chocolate Pots de Creme
Molten Chocolate Cake
Yogurt Panna Cotta
No Bake Cheesecake
Orange Cookies Dipped in Chocolate
Mayan Orange Brownies
Dark Chocolate Souffle Cheesecake
Raspberry White Chocolate Lava Cakes
Dark Chocolate Lava Cakes
Chocolate Avocado Pudding