Jaffa Chocolate Mousse

JaffaM01 So much has happened since I last updated this blog with food. Mr. G and I are now proud uncle and aunt of the first grandchild in the W. family. He’s a beautiful baby and you can be assured that he will be well-fed as soon as he’s on solids.

G. and I have also just returned from Malaysia. This time, we explored two beach destinations – Pangkor Island and Cherating. They are absolutely stunning – especially Pangkor Island. Still so untouched. And it reminded me of Bali (or what it would have been like 15 years ago). Locals were really friendly and although, food was at tourist prices, it was still decent. Heh, and it was my first time there. Trust an Australian to bring the tourist out of me hey?


I made this for G’s grandparents who came down to see the new bubba. It’s touching to see four generations of the men come together. It made me miss my ah-ma (maternal grandmother) very much. I filled up all the teacups I could find with mousse and left it in the fridge to set. This rich chocolate dessert went down a treat ? It’s easy to cook for G’s family – just dip everything in chocolate and they’ll love you forever.

Chocolate Mousse Happee Monkee

Jaffa Chocolate Mousse
Prep time
Cook time
Total time
Serves: 10
  • 400g dark chocolate, chopped
  • 600ml thickened cream
  • 100ml orange liqueur (like Cointreau)
  • Zest of an orange
  • 1 tsp orange essence
  • 2 eggs, separated
  • 4 tsp caster sugar
  • 1 punnet strawberries, chopped
  1. Place chocolate into a heatproof bowl over a saucepan of simmering water.
  2. Add orange zest and stir until chocolate has melted.
  3. When the chocolate has completely melted, strain chocolate into a bowl to remove orange zest. (This will also give the mousse a smoother texture). Set aside to cool.
  4. Place cream into a bowl and beat with electric beaters until starting to thicken.
  5. Add Cointreau and orange essence and beat until soft peaks form.
  6. Fold one-third of the cream mixture and the egg yolks into the chocolate until combined.
  7. Beat egg whites until soft peaks form. Gradually add caster sugar beating until stiff.
  8. Fold remaining cream and egg whites into chocolate mixture until just combined.
  9. Spoon mixture into ramekins, glasses or teacups.
  10. Cover and chill for 2-3 hours. Serve with strawberries and sprinkle with chopped mint if desired.


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