Moroccan · Dessert
Chocolate & Orange Blossom Mousse
A light chocolate mousse perfumed with orange-flower water and a hint of cinnamon, finished with candied orange and toasted almonds. The floral note lifts the dark chocolate into something distinctly Moroccan — a make-ahead dessert that feels both familiar and exotic.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Serves
- 4
- Level
- Medium
Ingredients
- 150 g dark chocolate
- 3 eggs, separated
- 30 g sugar
- 1 tbsp orange-flower water
- 1/4 tsp cinnamon
- Pinch of salt
- Candied orange peel, to garnish
- 2 tbsp toasted almonds, chopped
Method
- 1
Melt chocolate
Melt the chocolate gently over simmering water or in short bursts in the microwave, then cool slightly.
- 2
Add yolks
Beat in the egg yolks, orange-flower water and cinnamon.
- 3
Whisk whites
Whisk the egg whites with the salt to soft peaks, then whisk in the sugar to firm, glossy peaks.
- 4
Fold
Fold the whites into the chocolate in thirds, keeping the mixture airy.
- 5
Chill
Spoon into glasses and refrigerate at least 3 hours until set.
- 6
Serve
Top with candied orange peel and toasted almonds.
Chef's tips
- Let the melted chocolate cool a little before adding yolks so they don't scramble.
- Fold gently to keep the mousse light and airy.
- A little orange-flower water goes far — taste as you add.
Frequently asked questions
Is it safe with raw egg?
Use very fresh, good-quality eggs, and avoid serving raw-egg desserts to the very young, elderly or pregnant. Pasteurised eggs are a safe alternative.
Can I make it dairy-free?
This mousse is naturally dairy-free — just check your chocolate contains no milk solids.