Orange Chocolate and Cointreau Mousse

Serves 6-8


2 large egg yolks, at room temperature

½ cup caster sugar

1/4  cup water

1 tbsp honey

100g Solomons Orange Chocolate, chopped

2 tbsp Cointreau

160ml cream, chilled

2 large egg whites, at room temperature

A couple of drops of lemon juice


6-8 dried blood orange slices and 6-8 pieces of cashew brittle


Begin by preparing the syrup in a medium-sized saucepan.

Add 1/2 cup of caster sugar, 1 tablespoon of honey, and 1/4 cup of water.

Place the saucepan over medium heat, stirring occasionally until the sugar completely dissolves.

Allow the mixture to come to a simmer and carefully monitor the temperature.

You want it to reach exactly 115 degrees Celsius, so a candy or digital thermometer would be handy here.

While your syrup is heating up, prepare the egg whites. Use a large, clean bowl, ensuring there’s no trace of fat or yolk, as this could affect the volume of your egg whites.

Start whipping the egg whites with an electric mixer on medium speed. Add a few drops of lemon juice; this will stabilize the egg whites and help them reach maximum volume.

Continue to beat the egg whites until they form soft peaks, indicating they are ready for the sugar syrup.

As your sugar syrup reaches the target temperature, turn the mixer speed to low. Carefully pour half of the hot sugar mixture into the beaten egg whites in a slow, steady stream, ensuring you avoid the whisk to prevent splatters and potential burns. Once you’ve added half the syrup, increase the mixer’s speed to high and continue to beat until the mixture is fully incorporated.

In a heatproof bowl, place the chopped Solomons Chocolate and Cointreau.

Set the bowl over a pot of simmering water, ensuring the bowl does not touch the water (creating a double boiler). Stir the chocolate and Cointreau mixture gently until smooth and combined. Remove from heat and set aside to cool slightly.

Once the chocolate mixture has cooled slightly, whisk in the egg yolks until well combined. Set aside (If you have an induction cooktop, start by chopping the Solomons Chocolate finely. Then, take a flat-bottomed, induction-compatible, heatproof bowl. Materials such as stainless steel work well.

Place the chopped chocolate and the Cointreau in the bowl.

Thanks to the precise heat control of your De Dietrich induction cooktop, you can melt the chocolate directly without needing a bain-marie setup. The flat-bottomed bowl will ensure even heat distribution, reducing the risk of overheating.

Set the bowl on the induction cooktop and select the lowest possible setting. Stir the chocolate and Cointreau mixture gently but continuously to ensure the chocolate doesn’t scorch or seize and that the ingredients combine smoothly.

Turn off the cooktop once the chocolate mixture becomes velvety and well combined. Remove the bowl from the heat. The bowl will retain some heat, continuing to melt the chocolate even off the heat source, so allow it to cool slightly before proceeding to the next step of your recipe.)

Use an electric mixer to whip the chilled cream in a large bowl until it forms soft peaks. Gently fold the whipped cream into the chocolate mixture until well combined. Now gently fold the meringue into the chocolate mixture, taking care not to deflate the meringue. Fold until fully incorporated and no streaks remain.

Divide the chocolate mousse among 6-8 serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours, or until set and chilled.

When ready to serve, remove the chocolate mousse from the refrigerator. Garnish each serving with a slice of dried blood orange and a piece of Kimbella’s old-fashioned cashew brittle.


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