Blood orange mousse is made dairy-free with coconut whipped cream that is coupled with a chocolate-almond crust to round things out.
By Tessa Fisher
As a fan of chocolate and orange together, this blood orange mousse sits in an easy almond flour crust flavored with raw cacao powder. Top it with extra coconut whipped cream and a little blood orange zest, and voila! Dessert. Blood orange style.
Made initially as a blood orange curd (which is so good on its own), it is then mixed with coconut whipped cream to make for a dairy-free, dreamy, creamy mousse.
This blood orange mousse is made dairy-free by incorporating coconut whipped cream into bright and revitalizing blood orange curd. Coupled with a a chocolate-almond crust, the mousse is rounded out quite nicely. To save time, make the blood orange curd a day ahead and mix in the coconut whipped cream right before serving.
- ½ cup fresh squeezed blood orange juice
- 2 teaspoons grated blood orange zest
- ½ cup honey (or maple syrup)
- 6 egg yolks
- ¼ cup coconut oil, melted
- pinch of sea salt
- 1 can full fat coconut milk, refrigerated overnight
- 2 cups almond flour, packed
- ½ teaspoon baking soda
- pinch or two of sea salt (I prefer two!)
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon pure vanilla extract
- 3 tablespoons raw cacao powder (or unsweetened cocoa powder)
- 4 tablespoons coconut oil, melted
- Start with the blood orange mousse, making first a blood orange curd, as this will need time to chill. In a medium saucepan, combine blood orange juice, blood orange zest, honey, egg yolks, and sea salt. Whisk to combine. Bring mixture to a simmer, whisking constantly until mixture starts to thicken, about 5 minutes.
- Remove from heat. With a fine sieve, strain blood orange mixture into a bowl. Whisk in coconut oil.
- Cover with plastic wrap, making sure wrap touches surface of blood orange mixture. This will ensure that a film doesn't form. Refrigerate for at least one hour.
- While the blood orange curd is chilling, preheat the oven to 350 degrees Fahrenheit. In a medium bowl, whisk together almond flour, baking soda, sea salt, and cacao powder. Add honey, vanilla extract, and coconut oil. Blend with a fork until liquid is evenly distributed.
- Equally divide crust mixture between six 6-inch tart pans. If your tart pans are not non-stick use a bit of coconut oil to grease them. Press crust mixture into bottom and up sides of pans. Bake for 11-13 minutes. Remove from oven and cool in pans on a wire rack.
- Once the blood orange curd has chilled for at least an hour, scoop the white waxy solid from the top half of the chilled coconut milk can and place in a bowl. Stop scooping when you hit liquid below. Using an electric mixer, beat the coconut milk until soft peaks form.
- Whisk in half of the coconut whipped cream into the blood orange curd. Fold in the rest of coconut whipped cream. Leave a little coconut whipped cream leftover if you wish to top tarts with it.
- When chocolate-almond crusts are cool, remove from tart pans and fill each tart crust with blood orange mousse. Top with remaining coconut whipped cream if desired.