Light and Creamy Orange Mint Mousse Recipe

The combination of citrus, mint, and bittersweet chocolate creates a smooth, balanced mousse everyone will enjoy.

Cake Base

• Cooking spray
• ⅔ cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ⅔ cup sugar
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg, room temperature
• ¼ cup whole milk
• 3 tablespoons vegetable oil
• ½ teaspoon mint extract

Mousse

• 1 ⅔ cups heavy cream
• 4 large egg yolks, room temperature
• ¼ cup sugar
• 2 tablespoons light corn syrup
• 7 ounces melted orange-flavored chocolate
• 2 teaspoons mint extract
• Pinch of salt

Chocolate Shell

• 12 ounces chopped bittersweet chocolate
• ¾ cup heavy cream
• 5 tablespoons light corn syrup
• 2 tablespoons unsalted butter, room temperature

Toppings

• Fresh mint sprigs
• Grated orange zest

• Preheat the oven to 350°F (175°C). Place eight 6-ounce ramekins on a rimmed baking sheet and coat with cooking spray.
• In a bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add the egg, vegetable oil, milk, mint extract, and ¼ cup water. Mix with a paddle attachment on medium-low for about 3 minutes, until smooth.
• Divide the batter among the ramekins and bake for about 20 minutes, or until a cake tester comes out clean. Cool on a wire rack.
• Run a knife around the cakes and unmold. Trim each cake to 1-inch high and place on a parchment-lined baking sheet. Cut strips of parchment (about 11×3 inches) and wrap them around the cake bases to form collars, securing with tape.
• Make the mousse: whip 1 2/3 cups heavy cream with the whisk attachment on medium-high until soft peaks form (about 4 minutes). Transfer to another bowl and chill for 1 hour.
• In a clean bowl, beat the egg yolks on high until pale and frothy (4–5 minutes). In a small saucepan, bring the sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a boil over high heat until clear with large bubbles, about 1 minute.
• With the mixer on medium-low, slowly pour the hot syrup into the egg yolks. Increase speed to medium-high and beat until thickened, about 5 minutes. Fold in the melted orange chocolate, 2 teaspoons mint extract, and a pinch of salt.
• Fold one-third of the chocolate mixture into the whipped cream to lighten it, then fold in the remaining chocolate mixture until combined. Press the mousse through a large-mesh sieve into a clean bowl to remove any solids.
• Transfer the mousse to a pastry bag fitted with a large tip. Pipe 1-inch layers of mousse into each cake collar. Refrigerate until set, about 4 hours or overnight.
• Prepare the chocolate shell: stir chopped bittersweet chocolate, ¾ cup heavy cream, and 5 tablespoons corn syrup in a heatproof bowl over simmering water until smooth. Stir in butter until combined.
• Spoon a little of the warm shell over the set mousse, then chill until the shell firms, about 1 hour. Finish with grated orange zest and a mint sprig before serving.