This light and creamy chocolate orange mousse is modeled after the coffee Borgia and is easily made with semi-sweet chocolate, instant espresso powder, cream and orange zest.
Love chocolate mousse? You might also enjoy this White Chocolate Mousse.
About the recipe:
This dessert was inspired by one of my favorite espresso drinks, the coffee Borgia. A Borgia is like a mocha (espresso, chocolate syrup, steamed milk) but with orange zest mixed in. It’s a wonderful flavor combination that I recreated in this chocolate orange mousse with melted semi-sweet chocolate, heavy cream, instant espresso powder and orange zest.
A note on the ingredients:
- semi-sweet chocolate – be sure to use a chocolate bar and not chocolate morsels; morsels have stabilizer in them that prevent them from melting properly
- instant espresso powder – you have to use instant espresso powder and cannot substitute ground espresso here. (Instant espresso powder is actual brewed espresso that has been dehydrated while ground espresso is simply ground roasted coffee beans.)
Recipe notes and tips:
- Be careful not to let the cream get too hot, it should just be warm enough to melt the chocolate.
- Do be sure that the chocolate melts fully, otherwise you’ll end up with a grainy mousse.
How to make it (overview with photos):
- Add semi-sweet chocolate, instant espresso powder and heavy cream to a saucepan.
- Heat to dissolve the chocolate.
- Chill the mix overnight.
- Add orange zest and whip into a mousse.
How to serve it:
Pipe or spoon the mousse into individual serving bowls and garnish with a fresh slice of orange.
You can serve the mousse with a dollop of whipped cream to lighten it up a bit but I actually prefer to eat it by itself.
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Coffee Borgia Mousse
- 4 ounces semi-sweet chocolate*
- 1 cup heavy cream
- ½ teaspoon instant espresso powder
- 1 teaspoon very finely grated orange zest (about one small orange)
- 2 thin orange slices as garnish
- whipped cream (optional)
- Add the chocolate, the cream and the espresso powder to a saucepan and heat to dissolve the chocolate. Be careful not to get the cream too hot, it should just be warm enough to melt the chocolate but do be sure to melt the chocolate fully.
- Take the saucepan off the heat and let the mix cool completely.
- Transfer the mix into a mixing bowl, cover and chill in the fridge overnight.
- Add the orange zest to the chocolate mix.
- With an electric mixer, whip the mix into a mousse.
- Garnish with the orange slices and serve by itself or with whipped cream.