Double Chocolate Orange Mousse Bars

Double Chocolate Orange Mousse Bars
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DISCLAIMER: This recipe is for humans not dogs!

My dad’s girlfriend’s daughter, Qing, was feeling pretty sick this weekend, so I went over on Friday night to hang out and baked something while I was there. She wanted brownies, and I tried to think of a fun twist on them. I really like mousse, and I decided to make an orange mousse and make them a bit Halloween-themed.

double chocolate orange mousse bar

They turned outΒ super chocolate-y with a nice light fruity middle. I made the bottom brownie layer pretty thin because I wanted plenty of room for the mousse. It made a nice, chewy, fudgy base. The top ganache layer added another aspect of chocolate and a nice color contrast with the orange mousse. Overall, it was a pretty simple recipe that led to a good result. Also, credit goes to Qing for the dog photos and helping prepare the ingredients.

cockapoo with brownies

A couple notes:

  1. Be gentle when making the mousse. If you mix too vigorously, you’ll deflate it.
  2. Make sure that the brownies and ganache areΒ cold when you’re assembling or you’ll melt the mousse.

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Double Chocolate Orange Mousse Bars

Orange mousse surrounded by a brownie bottom and topped with a chocolate ganache.

Servings: 16 squares
Ingredients
Brownies
  • 5 tbsp unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1/4 cup all-purpose flour
Orange Mousse
  • 1.25 cup orange juice (separated)
  • 1.25 cup granulated sugar (separated)
  • 5 eggs
  • 6 tbsp unsalted butter
  • 21 g unflavored gelatin
  • 1 cup heavy whipping cream
  • 3 egg whites
  • 1/2 tsp orange extract
  • orange food coloring (optional)
Chocolate Ganache
  • 12 oz dark chocolate (chips or chopped)
  • 1 cup heavy whipping cream
Instructions
Bake Brownie Layer
  1. Preheat oven to 325Β°F and grease a 8x8 square pan.

  2. Melt the butter.

  3.  Mix ingranulated sugar and cocoa powder.

  4. Beat in egg, vanilla, and salt.

  5. Mix in flour

  6. Spread in pan, it'll be just enough to cover the bottom.

  7. Bake for ~10min or until a toothpick comes out clean.

  8. Let cool completely.

Make the Orange Curd
  1. In a medium saucepan, beat together 3/4 cup orange juice, 5 eggs, and 3/4 cup sugar.

  2. Add butter.

  3. Turn on heat, and whisking continuously, allow butter to melt.

  4. Continue stirring continuously until the mixture begins to simmer and it thickens.

  5. Immediately strain into a new bowl. (If you don't strain it you'll have chunks or orange-flavored scrambled eggs.)

  6. Immediately cover with plastic wrap and cool in refrigerator. Do not mix the curd into the mousse until it has cooled completely.

Make the Orange Mousse
  1. Sprinkle gelatin on top of remaining 1/2 cup of orange juice. Let bloom for 5min.

  2. Whip the cream with half the sugar until it forms soft peaks.

  3. On a double boiler, whip the egg whites with the second half of the sugar.

  4. Continue whipping until peaks form and it reaches 140Β°F.

  5. Measure out 1.5 cups of the curd into a large bowl.

  6. Melt the gelatin and mix it into the curd along with the orange extract.

  7. Add orange food coloring until it reaches the desired color.

  8. Fold in the whipped cream.

  9. Fold egg whites into the whipped cream and orange curd mixture.

  10. Pour the mousse into the pan on top of the brownies.

  11. Refrigerate until the mousse hardens.

Make the Chocolate Ganache
  1. On a double boiler, melt the chocolate.

  2. Mix in heavy cream.

  3. Allow to cool to room temperature.

  4. Pour over the hardened mousse.

  5. Refrigerate until the chocolate hardens before serving.

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