Photo of Bittersweet chocolate-orange mousse with pistachios by WW

Bittersweet chocolate-orange mousse with pistachios

Total Time
2 hr 30 min
30 min
Mousse means foam in French. The term is used most often to describe a rich, airy dessert made of chocolate, but mousse can also be flavored with fruit, coffee, nuts, or extracts, and there are countless savory mousses as well. Mousse is made by lightening a rich custard or gelatin base with beaten egg whites or whipped cream to give it an airy quality. Here, egg whites and custard-style yogurt are gently folded into melted dark chocolate just until incorporated. The mixture is spooned into serving dishes and transferred to the refrigerator to set until firm. Orange complements chocolate nicely and the salt and crunch of pistachios are a nice counterpoint to any sweet, creamy dessert.


Egg whites

½ cup(s), refrigerated liquid variety

Powdered sugar (confectioner's)

¼ cup(s)

Bittersweet chocolate chips



cup(s), boiling

Orange crème lowfat custard-style yogurt

6 oz

Orange zest

½ tsp, finely grated

Shelled pistachio nuts

¼ cup(s), roughly chopped


  1. With electric mixer on low speed, beat egg whites and sugar in large bowl until sugar is dissolved. Increase speed to medium-high; beat until stiff peaks form when beaters are lifted, about 10 minutes, scraping down side of bowl once or twice.
  2. Put chocolate chips in medium bowl; pour boiling water over. Wait about 30 seconds, then stir until chocolate is melted and mixture is smooth. Place bowl of chocolate over larger bowl filled with ice water; whisk constantly just until chocolate is thickened to consistency of soft pudding, 2–3 minutes.
  3. Immediately remove whipped chocolate from ice water; gently fold in yogurt, zest and a large spoonful of beaten whites to lighten mixture. Fold in remaining whites just until no longer visible.
  4. Spoon 1/2 c mousse into each of 8 dessert glasses; refrigerate until set, about 2 hours or up to 6 hours. Keep chilled until ready to serve. To serve, sprinkle each with 1/2 Tbsp nuts.
  5. Serving size: 1/2 c mousse, 1/2 Tbsp nuts