Chocolate Mousse with Cointreau and Chocolate Shards

By • January 28, 2010 15 Comments

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Author Notes: This recipe was adapted from one given to me by the pastry chef at Anthos, an excellent Greek restaurant here in New York, for a piece I wrote for the Times. It couldn’t be simpler to make, but the results are spectacular -- you use nothing but good quality dark chocolate, a little milk and some heavy cream, ending up with essentially a whipped ganache.

Back when I used to make chocolate mousse a lot for dinner parties and catering gigs, I often folded in a splash of Cointreau and some chocolate shards, which I thought gave it some extra oomph. I hope you enjoy it!
Merrill Stubbs

Serves 8

  • 10.5 ounces good quality semisweet chocolate (Valhrona, etc.)
  • 1/2 cup whole milk
  • pinch salt
  • 1 tablespoon Cointreau or other orange-flavored liqueur
  • 1 cup heavy whipping cream
  1. Roughly chop 7.5 oz. of the chocolate and put it into a medium, heavy saucepan. Refrigerate the rest of the chocolate until you're ready to use it. Add the milk and salt to the saucepan and gently heat the mixture until the chocolate melts, whisking until smooth. Set aside to cool completely.
  2. Meanwhile, grate the cold chocolate so that you have coarse shards and return them to the fridge in a small bowl. Stir the Cointreau into the chocolate mixture, combining thoroughly. Whip the cream until it holds soft peaks, and then gently fold in the cooled chocolate and the chocolate shards, just until combined. Spoon the mousse into 8 individual cups or glasses and refrigerate for at least 3 hours, or until set. Serve with a sip of Cointreau or Grand Marnier on the side if you like.

More Great Recipes: Desserts|Ice Cream & Frozen Desserts|Chocolate|Ice Cream

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Comments (15) Questions (3)


about 2 years ago giuia.grady

Absolutely delicious and incredibly easy to make. I omitted the cointreau as it formed part of a dessert table where kids were able to partake from. I served in on little teaspoons as part of a sampler plate. Just perfect.


almost 3 years ago Nikki Seiler

Chocolate and orange, what an awesome match every time


about 3 years ago BavarianCook

This was so good and so easy!!! Thanks for a great recipe!!


over 3 years ago kkathrine

what other brands / varieties of chocolate have people used for this recipe? would something like a bar of cholocolate (e.g., Lindt) be suitable?


over 3 years ago allicat

I just made this for tonight and am so surprised at how ridiculously easy AND delicious this is! Definitely keeping this recipe, thank you! :-)


over 3 years ago Iris9

Made this last night as part of a New Year's bash -- I had three Food 52 recipes on my menu and all of them were hits. Only change: I prefer the mousse right after it's made -- it's so light and fluffy and so damn delicious! Will be making it again real soon. If you like a denser, truffle-like texture than leave this baby in the fridge overnight.


over 4 years ago wssmom

Had no Cointreau on hand, so subbed in howtocookabear's cardamom blood-orange syrup from her Bloodhound recipe; spectacular!


over 4 years ago healthierkitchen

Made this for a belated Valentine's dinner this week. Just delicous! One question - is there a better way to grate the chocolate than a box grater? Even on the largest holes the pieces seemed too flimsy to hold their shape in the mousse.


over 4 years ago zingyginger

I shaved the chocolate with a bread knife and that worked quite well.


over 4 years ago ellen-watermelon

man, oh man. made this today for the first time. 8 servings? i.don' not if one of those served is me. :-)


over 4 years ago zingyginger

It is soooo rich. Like digging into chocolate truffles. I couldn't finish it even if I tried (and I consider chocolate a basic food group).


over 4 years ago chelsea0919

Can this desert be made 1 day in advance? If so, can i put the mousse into a larger dish so it is more portable?


over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes to both!


over 4 years ago Megan Herbert

Made this for Valentine's Day and we couldn't get enough! It was delicious!


over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it. Can't wait for your wedding!