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This delicious chocolate orange mousse is modeled after the coffee Borgia and is made with semi-sweet chocolate, instant espresso powder and orange zest.
This post was originally published on Feb. 25, 2016.
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.
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. The recipe is very easy to make and you can easily scale it up and make a fancy dessert for a large crowd.
How to make coffee Borgia mousse:
Step 1. Add 4 ounces semi-sweet chocolate, 1/2 teaspoon instant espresso powder and 1 cup heavy cream to a saucepan.
Step 2. Heat the mix to dissolve the chocolate. Be careful not to get the cream too hot, it should just be warm enough to melt the chocolate. Once the chocolate is melted, let the mix cool to room temperature, then transfer it to a mixing bowl, cover it and chill in the fridge for 3 hours or overnight.
Step 3. Add 1 teaspoon finely grated orange zest.
Step 4. Whip the mix into a mousse as if you were making regular whipped cream.
Pipe or spoon the mousse into individual serving bowls and garnish with a fresh slice of orange.
If you’re in the mood for a white chocolate mousse instead, I recommend the White Chocolate Mousse below:
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Coffee Borgia Mousse
- 4 ounces semi-sweet chocolate*
- 1 cup heavy cream
- 1/2 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.
- 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 for 3 hours or 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.
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