Orange-Pecan Chocolate Mousse

Servings: 8 Prep: 15 min Cook: 15 min Total: 30 min

This dessert is incredibly easy to make. It’s little more than chocolate flavored whipped cream, with some orange zest and sweetener thrown into it. Top off with a few pecans and you have something that feels far more exotic and luxurious than a basic whipped cream.

Top this sweet brown pillow off with some homemade sugar free chocolate sauce.

This dessert is quick to make and is also induction friendly! (Yes, I know … Pecans aren’t on the induction list, but my interpretation of that rule is that it’s designed to keep you from eating handfuls of nuts. You can leave them out, or you can include them and just chalk them up to small amounts of texture, in another otherwise soft cloud of goodness!)

Note: The recipe asks for 1 tsp of orange oil. I’ve got a small vial of it at home and dribble it into lots of things. I find it gives a nice extra dimension to some dishes, without boosting the carbs. However, you could substitute this ingredient by zesting only the orange outer layer of an orange, on the fine side of a cheese grater and add that. You could also fold in a 1/4 cup of sugar-free orange marmalade.

Orange-Pecan Chocolate Mousse
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
Orange Chocolate Mousse
1 1/2 cups (357g) cream, heavy whipping
1231.5
132
7.5
10.5
0
0
10.5
1/4 cup (50g) ‘Swerve’ or other sugar replacement
0
0
0
50
50
0
0
1/3 cup (28.67g) unsweetened cocoa powder
65.3
6
5.7
16.7
0
9.7
7
1 tsp (4g) orange oil extract
34.3
4
0
0
0
0
0
1 dash (1g) salt
0
0
0
0
0
0
0
Chocolate Sauce
3/4 cup (64.5g) unsweetened cocoa powder
147
13.5
12.8
37.5
0
21.8
15.8
1 cup (238g) cream, heavy whipping
821
88
5
7
0
0
7
1/2 cup (100g) ‘Swerve’ or other sugar replacement
0
0
0
100
100
0
0
1 dash (1g) salt
0
0
0
0
0
0
0
Toppings
8 large (266g) dollops whipped cream
832.5
88
5
9.5
2
0
7.5
1/2 cup (49.5g) pecan halves, toasted and coursely chopped
342
35.5
4.5
7
0
5
2
Grand Totals (of 8 servings):
3473.7
367
40.4
238.2
152
36.4
49.8
Totals Per Serving:
434.2
45.9
5.1
29.8
19
4.6
6.2 g
74.8%
Fat
3.7%
Protein
21.6%
Carbs

Orange-Pecan Chocolate Mousse

Orange-Pecan Chocolate Mousse

0 from 0 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 Servings
Author: DJ Foodie

Ingredients

Orange Chocolate Mousse

Chocolate Sauce

Toppings

Instructions

  • For the mousse, place all the ingredients into a electric mixer, or in a bowl with a hand mixer. This can be done with a whisk, as well, but it's tiring.
  • Whisk the ingredients until they are fluffy and delicious!
  • For the Chocolate Sauce, heat all the ingredients (omitting 1/2 cup of cream) over a medium heat, whisking until just below simmering, thick and well combined. Adjust the consistency with the cream. You can thin it out with the cream. Remember, it will thicken, as it cools!
  • To assemble, put a nice sized scoop of the mousse into a bowl or cup. Top with chocolate sauce, whipped cream and toasted pecans!

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.

* Learn More: More about this recipe and nutrition …

18 thoughts on “Orange-Pecan Chocolate Mousse”

  1. Hi Anita! Thanks! Yep, orange and chocolate is a classic combo. This dessert is super easy, too (unless you make the chocolate sauce, which … makes it a bit more challenging), but … it really comes across more like a mousse, than chocolate whipped cream. Let me know how it turns out! 🙂

  2. Thanks, Pam! I plan to! Regarding the orange oil/orange extract question … yes. You could make that change. Or, if you’ve got an orange, you can use a peeler to peel a very small portion of the orange outer rind of the orange, chop it and throw that in. I use orange "oil" because I find it tastes like an orange, whereas orange extract tends to taste more like orange soda or orange candy. Both are tasty, but I personally tilt more towards a natural orange flavor.

  3. Oh my that is sooooo yummy looking. I can hardly wait to make it. Think I’ll throw in an 8oz brick of cream cheese too, just to make it extra super creamy. 🙂 Thanks for another delicious dessert!

  4. Hi Roxana, I’m sure it would! Regarding the amount, I’m not sure. What I’d do is start light, mix it in, taste it and add a bit more if the flavor isn’t strong enough. In my experience banana extracts are better if left fairly mellow. Too strong and they take on a strange sort of synthetic banana candy kind of taste, which … I like in small amounts, but it can quickly get overwhelming. Good luck!

  5. Hi Laura … kind of? That’s technically the full carb count, but if you deduct the fiber and sugar alcohols, like the right column does, you’ll see that the total number of carbs that impact blood sugars are closer to 6. I hope this helps!

  6. Oh my goodness! I just made this and substituted the orange oil with part vanilla and part almond extract and two drops of peppermint oil??and I am in heaven!!! yummy! What a treat!

  7. Can you freeze the mousse?? and how long can it stay frozen and still be good?? 
    —Reply posted by DJ on 2/11/2015
    Hi Lorie, I’ve never tried, but I have frozen similar things. It’s not entirely unlike ice cream. I don’t know how long it would freeze for, but … certainly a few months. Give it a shot!

  8. Instead of orange extract, I use Boyajian’s orange oil.  A few drops is all u need. Very powerful and delish. Easy to find on Amazon or in better cooking stores.
    —Reply posted by DJ on 3/8/2015
    Yep! A big fan of orange oil. I concur!

  9. I just made this. I omitted the orange. This was so quick and delicious!!!!!!!??????
    —Reply posted by DJ on 4/22/2015
    YAY!!!! I’m glad you enjoyed it! 🙂

  10. i just made this..I didn’t make the sauce…I am in heaven…this was soooooo good. I didn’t have the orange extract so I used vanilla. I will make this again…

  11. I have blood orange olive oil.  Could I use a few drops of that, or would it throw the consistency off?
    —Reply posted by DJ on 10/29/2016
    That’ll be just fine! 🙂

Leave a Comment

Pin
Share
Email
Tweet
Reddit
WhatsApp
Share