Orange chocolate mousse cake Recipe

Name: Orange chocolate mousse cake
Prep time: 60 min
Cook time: 41 min
Total time: 91 min
Yield: 8
Cuisine: Korean
Ingredients: Orange jelly; 100g Warm orange juice; 10g Sugar; 2g Leaf gelatine; Chocolate mousse; 100g Dark chocolate; 60g Milk Chocolate; 60g Fresh cream; 4g Leaf gelatine; 1/2ts Vanilla extract; 200g Whipped cream; 15cm chocolate sponge cake sheet; Orange (decorative); Mint

by Cooking Tree 2022-08-19

written by Cooking Tree 2022-08-19

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Orange chocolate mousse cake.

I made a mousse cake with fresh orange jelly hidden in sweet chocolate mousse! I think it looks fresher when decorated with orange slices~ One bite of the soft mousse cake makes me feel happy~^^

It’s not very sweet, so if you want it sweeter, you can add a little sugar while whipping the whipped cream.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Orange chocolate mousse cake
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Rating: 5.0/5
( 60 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 41 Minutes 41 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Orange jelly

100g Warm orange juice
10g Sugar
2g Leaf gelatine

Chocolate mousse

100g Dark chocolate
60g Milk Chocolate
60g Fresh cream
4g Leaf gelatine
1/2ts Vanilla extract
200g Whipped cream
15cm chocolate sponge cake sheet
Orange (decorative)
Mint

Instructions

Add sugar and soaked gelatin (2g) to warm orange juice, mix until gelatin and sugar dissolve, put in a 12cm mold, and harden in the refrigerator.
Put the chocolate and whipped cream in a bowl, microwave for 40 seconds, and mix until the chocolate melts.
Add soaked gelatin (4g) and vanilla extract and mix, then add to whipped cream and mix.
Lay a chocolate cake sheet on a 15cm mold, pour 1/2 of the mousse on it and harden in the refrigerator for 30 minutes.
Separate the hardened jelly from the mold and place it in the middle of the mousse.
Add all the remaining mousse, flatten it, and harden it in the refrigerator for 3 to 4 hours.
Garnish with oranges and mint.

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