I’m sure a lot of you are huge fans of making pastries and seeing it come to life into a
deliciously baked product your family and friends will love! But while it may be fun and
awesome to start baking, the problem is knowing how to do it well.

That’s why I make sure to always check up on the latest cooking tools and equipment while reading easy recipes Ican follow. Coming from a baking lover like me, I always invent recipes that have a mixture
of flavors and the perfect texture that my family (especially my kids!) will adore. One of
these recipes would be the Orange Mint Mousse, which goes perfectly in fancy dinners
and potlucks.

So if you want to know more about how to make this beautiful dessert, read on!

Print

Orange Mint Mousse Recipe

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

 

Whether you want a summertime family meal or a liberal party with fancy desserts, then

the Orange Mint Mousse puts elegance without the hard steps. With the lemon zest and

hint of mint to go with bittersweet chocolate, it's perfectly creamy with all the flavors your

family and friends will enjoy.

Course: Dessert

Servings: 8 individual Orange Mint Mousse cakes.

Author: Claire

Ingredients

Cake Base

• Cooking spray
• 2/3 cup of all-purpose flour
• 1/3 cup of unsweetened cocoa powder
• 2/3 cup of sugar you can learn how to make your own sugar here (https://sumochef.com/how-to-make-caster-sugar/)
• 3/4 teaspoon of baking soda
• Half a teaspoon of baking powder
• Quarter teaspoon of salt
• One large egg at room temperature
• Quarter cup of whole milk
• Three tablespoons of vegetable oil
• Half a teaspoon of mint extract

Mousse

• 1 2/3 cups of heavy cream
• Four large egg yolks at room temperature
• Quarter cup of sugar
• Two tablespoons of light corn syrup
• Seven ounces of melted orange-flavored chocolate
• Two teaspoons of mint extract
• Salt

Chocolate Shell

• 12 ounce of chopped bittersweet chocolate
• 3/4 cup of heavy cream
• Five tablespoons of light corn syrup
• Two tablespoons of unsalted butter at room temperature

Toppings

• Sprigs of fresh mint leaves
• Grated orange zest

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Place eight 6-ounce ramekins on a
2. rimmed baking sheet, coating it with cooking spray.
3. In a separate bowl, sift the flour, sugar, cocoa powder, baking soda, salt, and baking
4. powder in the bowl of your electric mixer. Add the egg, oil, milk, mint extract, and a quarter
5. cup of water. Use the paddle attachment and mix it on medium-low speed for three
6. minutes or until the mixture is smooth and combined.
7. Divide the batter equally among the ramekins. Bake it for about 20 minutes or until the
8. centers come out clean when using a cake tester. Transfer the ramekins to the wire rack
9. and let it cool.
10. Run a knife around the sides of the cakes and unmold it. Then trim each cake until they
11. are one-inch high and put it on a baking sheet with parchment paper. After that, cut eight
12. strips of parchment paper (about 11x3 inches) and wrap it around the base of the cakes.
13. Keep the bottom flush with the baking sheet and secure the wrapped parchment paper
14. (like a collar) with tape.
15. Prepare the mousse by mixing the heavy cream in a bowl. Use the whisk attachment
16. and beat it on medium-high speed until you see soft peaks begin to form, which takes
17. almost four minutes. Transfer it to another bowl and refrigerate it for one hour.
18. Put the egg yolks in a clean bowl and use a clean whisk attachment to beat on high
19. speed until the eggs are pale and frothy, which takes about four to five minutes. Boil the
20. sugar, corn syrup, and two tablespoons of water until it's boiling over high heat and clear
21. with large bubbles, which takes one minute.
22. Reduce the mixer speed to medium-low and add the hot syrup to the egg mixture. Raise
23. the speed to medium-high and mix everything until it has thickened, which takes five
24. minutes. Stir the chocolate, mint extract, and salt with a rubber spatula.
25. Add about one-third of the chocolate mixture to the whipped cream and whisk
26. everything to combine. Insert the remaining chocolate mixture and whisk until everything is
27. combined. Press the mixture through a large-mesh sieve and into another large bowl,
28. throwing away any solids. Transfer the mixture to a large pastry bag with a large tip.
29. Pipe one-inch layers of mousse into each parchment collar and refrigerate until the
30. mousse sets, which is about four hours or overnight.
31. 10. Make the shell by stirring the chocolate, heavy cream, and corn setup in a heatproof
32. bowl over a saucepan of simmering water. Add a spoonful of the chocolate shell to the
33. now set mousse. Refrigerate it for about one hour until the shell has set, then insert the
34. grated orange zest and top it with a sprig of mint leaves. Serve and enjoy!

I hope that this article on how to do Orange Mint Mousse helped you find an excellent idea
for your next dessert. So what are you waiting for? Try this awesome recipe out today and
see if your family will adore it as much as mine did!

Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and she hope be able to contribute to your cooking experience through this. Be sure to follow her on Facebook, Twitter, Instagram