Chocolate Orange Velvet Mousse

Chocolate Orange Velvet Mousse
1 cup whipping cream
2 tablespoons sugar
1 orange
1 tablespoon cold water
1 teaspoon unflavored gelatin
1 cup chocolate chips*
2 pasteurized egg whites (approx. 1/3 cup)**
Additional chocolate, optional for garnish shavings
Fresh berries, optional

Stir together sugar and whipping cream. Place bowl and beaters in refrigerator to chill. Zest or finely grate the peel of orange. Set zest aside. Slice and squeeze orange, set aside 2 tablespoons juice.

Place cold water in small bowl or microwaveable 1/3 cup measure; sprinkle gelatin over water and allow stand 2-3 minutes to soften. Add orange juice, microwave 20-30 seconds at a time, stirring after each time, until gelatin is completely dissolved.

Melt chocolate chips. Stir in orange juice with dissolved gelatin and the zest. Cool, but don’t chill.

Beat egg whites until soft peaks form; set aside.

Whip cream until soft peaks form.

Fold together egg whites and chocolate. Fold in whipped cream. Spoon into 6 small individual serving dishes of chocolate cups (see below). Chill until ready to serve. Garnish with optional fresh berries, shaved chocolate and additional orange zest.

Notes: Airy, delicious and truly a Valentine delight. Enjoy small servings, sparingly.

Recipe serves 8

* I like to use 1/2 cup milk chocolate chips and 1/2 cup semisweet chocolate chips.

** It is recommended to use pasteurized egg whites to avoid risk of food borne illness. Pasteurized egg whites are available in cartons in the egg case at the grocery store.

For fun chocolate cup presentation – melt 3 ounces dark chocolate. Brush melted chocolate on the inside of 6 small waxed paper cups, completely coating inside of cup. Chill until set; repeat process 3 more times chilling between each coating. Refrigerate until completely set. To remove chocolate from cup, loosen top edges then gently push up on bottom of cup. Chocolate should pop out. Place chocolate cup on serving plate. Fill with prepared mousse.

For nutrition analysis go to

Kitchen Equipment Lists

Kitchen equipment can be expensive and take up a lot of valuable space, especially if it isn’t used. Before investing in kitchen utensils and equipment for a first time kitchen, consider the following:

1. What are your current cooking practices? Consider the foods you currently cook, how often you cook, and the number of people for whom you cook.

2. What are your cooking skills?

3. How much space do you have for equipment storage?

4. What is your budget?
It is wiser to start small and build your kitchen collection over a period of time, tailoring equipment and its quality to your cooking practices and kitchen space.

Following equipment lists include “Starter,” “Next Steps” and “Items to Consider.” The lists are not meant to be all inclusive, but rather a guide as you consider your cooking equipment needs using the criteria above.


Can opener

Hot pads

Instant read thermometer

Dry measuring cup set

Liquid measuring cup(s)

Measuring spoon set

Wire whisk (medium)

Grater w/various sizes

Colander or large strainer

Large sturdy mixing spoon

Large or long sturdy fork

Wooden spoons

Pancake turner

Rubber scraper

Potato peeler

Potato masher

Bread knife (serrated)

Paring knife

Large knife

Cutting board


Mixing bowl set

9×13 pan, metal

Small saucepan (1 qt)

Large saucepan (3 qt)

Skillet (8-10 in)

Next Steps

Additional measuring cups

Additional measuring spoons


Rolling pin

Electric hand mixer

Wire strainer or sieve

Chef knife

Additional knives

Large slotted spoon

Large soup ladle

Casserole dishes

Pastry brush

Stock pot (6-8 qt)

Additional sauce pans

Cookie sheets (2)

Items to Consider

Pastry blender

Kitchen shears

Basting bulb

Roasting pan with rack

Round cake pans (8-9 in)

Square cake pans (8-9 in)

Pie pans (9 in)

Cooling rack


Double boiler

Dutch oven

Broiling pan

Loaf pans

Muffin tins

Baking sheets

Additional skillet sizes

Additional whisks

Consider other specialty equipment and appliances based on cooking techniques and practices.

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