Dark Chocolate Orange Mousse with Orange Caramel

Serves: 8
Pairing: Robertson Winery, The Blend
Best served: Mousse removed from the fridge 30 minutes before serving, with The Blend served at 18°C.

Some desserts are made for lingering. This dark chocolate orange mousse is rich, silky and generous, with the brightness of orange caramel, a sprinkle of Maldon salt and the optional crunch of roasted hazelnuts or macadamias.

Paired with Robertson Winery The Blend, the dessert takes on a beautifully indulgent wine pairing moment. The Blend brings together the sumptuous blackberry fruit of Cabernet Sauvignon with the spice of Shiraz. Against the depth of 70% dark chocolate, orange zest and caramel, the wine adds warmth, fruit and gentle spice to every spoonful.

Why this pairing works

Dark chocolate and red wine both bring depth, but the real lift in this pairing comes from the orange. The mousse is rich and creamy, while the orange caramel cuts through with brightness and a touch of salted sweetness. The Blend’s Cabernet Sauvignon fruit complements the chocolate, while the Shiraz spice picks up beautifully on the orange zest and roasted nuts.

Serve it as a dinner party dessert, a winter indulgence, or a special weekend treat made to share around the table.

Ingredients:

For the chocolate mousse
350 g dark chocolate, 70%, chopped or use dark chocolate chips
5 XL eggs, separated
65 g castor sugar
300 ml whipping cream, whipped
Zest of 1 orange

For the orange caramel
90 g castor sugar
100 ml orange juice
Sprinkle of Maldon salt

To serve
100 g double cream yoghurt
150 ml cream
40 g chopped roasted hazelnuts or macadamia nuts, optional
Zest of 1 orange
1 Bottle

---

Method:

Make the chocolate mousse
Melt the chocolate in a double boiler, or gently in the microwave on a low heat. Allow it to cool until almost room temperature.

Beat the egg yolks over simmering water with a high-speed beater until light in colour, then gently mix in the cooled chocolate.

Whip the egg whites until they almost reach stiff peaks. Slowly add the castor sugar and continue beating until the mixture is shiny and holds stiff peaks.

Gently fold the egg whites into the chocolate mixture. Do not overmix; the mixture can still look slightly streaky at this stage.

Fold in the whipped cream until combined, then spoon the mousse into eight serving dishes or one large serving bowl. Place in the fridge for a few hours to set.

Remove from the fridge 30 minutes before serving.

Make the orange caramel
Place the sugar in a frying pan over low heat and allow it to melt. Do not stir; gently shake the pan only if needed.

Once the sugar has melted and turned a golden caramel colour, remove from the heat and carefully pour in the orange juice. Be careful, as it may splutter.

Return the pan to the heat and stir until all the caramelised sugar has dissolved. Add the Maldon salt and allow the sauce to cool.

Pairing note
For the best experience, serve Robertson Winery The Blend. Its rich Cabernet Sauvignon fruit and Shiraz spice make it a generous match for the dark chocolate, while the orange caramel brings just enough brightness to keep the pairing balanced and moreish.

Return to News & Events