Orange and chocolate is a time-honoured combination for a reason—it’s delicious. This combination involves a rich dark chocolate brownie bowl filled with creamy orange mousse. The brownies are made with extra dark cocoa and baked in a special-purpose pan from King Arthur Baking. They’re quite large—each serving is more than enough for two people.

I had originally thought of filling the brownie bowls with strawberry mousse. But orange suits the Turkey Looking Forward to Thanksgiving table perfectly.

Orange and chocolate are a good option for any of your guests who don’t like pumpkin, which is so prevalent at Thanksgiving.



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Dark Chocolate Brownie Bowls with Orange Mousse

  • Yield: Serves 6 generously. 1x



For the Brownie Bowls

  • 120 g or 1 c unbleached all-purpose flour
  • 57 g or 2/3 c dark cocoa (preferably King Arthur Double-Dutch Dark Cocoa, or use 50:50 regular cocoa and black cocoa)
  • 300 g or 1 ½ c granulated sugar
  • 57 g or ½ c confectioners’ sugar
  • ¾ tsp salt
  • 99 g or ½ c vegetable oil
  • 28 g or 2 tbsp hot water or brewed coffee
  • 3 large eggs

For the Orange Curd

  • 6 large egg yolks
  • 150 g or  ¾ c granulated sugar
  • Zest of one large orange
  • Zest of ½ lemon
  • 147 ml or 5 oz fresh orange juice
  • 118 ml or 4 oz fresh lemon juice
  • Pinch of salt
  • 162 g or 6 oz unsalted butter, cut into small chunks, cold

For the Orange Mousse

  • 250 ml or 1 c heavy cream
  • 20 g or 3 tbsp confectioners’ sugar, sifted
  • 340 g or 1 c orange curd (above)

Garnish (optional)

  • Orange jelly fruit slices



Make the Brownie Bowls

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the flour, cocoa, sugars and salt.
  3. Add the oil, water or coffee, and eggs; mix until combined.
  4. Spoon the mixture into the cavities of the pan (each holds about 6 tbsp).
  5. Bake until the brownies are firm to the touch and a toothpick inserted in the centre comes out clean (25–30 minutes)
  6. Cool on a rack before removing from the pan (10 minutes).

Make the Orange Curd

  1. In a medium, heavy-bottomed saucepan, whisk the yolks, sugar, zests and juices and salt until combined. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula, scraping down the sides of the pan until the mixture is thick (8 to 10 minutes).
  2. Remove the pan from the heat. Add the butter, one piece at a time, stirring until smooth. Strain through a finely meshed sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm (at least 2 hours).

Make the Mousse

  1. Just before serving, prepare the mousse.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and the confectioners’ sugar on high until soft, billowy peaks form (about 3 minutes). Gently fold the orange curd into the whipped cream.
  3. Pipe or spoon the mousse into the brownie bowls and serve. Garnish with orange jelly fruit slices (optional).


Brownie Bowls adapted from King Arthur Baking Dark Fudgy Brownies.

Special Equipment: Brownie Bowl Pan

  • Author: Helen Kain