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3 Ingredient Mousse that makes a Heavenly, Showstopping Dessert – Chocolate Orange Mousse is my new favourite treat!

So, recently I posted my No-Churn Terry’s Chocolate Orange Ice Cream, and my Creme Egg Chocolate Mousse. In both posts I show that a simple recipe for a N0-Churn Icecream, makes an amazing mousse! Combining the Cream, Condensed Milk, and Chocolate or choice and whipping it together makes a delicious treat. I decided to post this as a new recipe anyway, so that people can find it and making it without having to read an ice-cream post!

Honestly, its so damn delicious. I honestly question why I have never tried it before! The recipe takes care of itself… the sweetness from the condensed milk also takes care of the sugar you need. It gives the recipe thickness as well. The cream is the necessary dairy part, to make the mousse or the ice cream version. Using some melted down Terry’s Chocolate Orange and then whipping the mixture together makes it the best thing EVER.

I’ve actually made this into a delicious dessert by using my Terry’s Chocolate Orange Cookie Bars, and topping it with this mousse. It makes like a trifle of sorts, with some whipped cream added on top is ideal. I decided to top these mousses with cream as well because you all know I love it… and it makes it look that little bit better!

I used some Mixer glasses, and some little glass ramekins for mine. You can use anything you like! Honestly, switch it up if you want… I just thought I would post the basics and you can switch it up and change to your favourite flavour! I made double the batch as I was taking some to a dinner, so there are a few more in my pictures. Enjoy! X

Terry's Chocolate Orange Mousse!

3 Ingredient Mousse that makes a Heavenly, Showstopping Dessert – Chocolate Orange Mousse is my new favourite treat!
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Category: Dessert
Type: Mousse
Keyword: Terry's
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 Desserts
Author: Jane's Patisserie



  • 450 ml Double Cream
  • 200 g Condensed Milk
  • 225 g Terry's Chocolate Orange


  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Terry's Chocolate Orange Segments
  • Sprinkles


  • Chop the 225g of Terry’s Chocolate Orange up into small chunks and melt carefully in the microwave, or in a large glass bowl over a pan of simmering water. Let it cool for a couple of minutes.
  • Pour the Melted Chocolate, Cream, and Condensed Milk into your mixing bowl and whisk until a thick mousse like texture is formed, and it holds itself! If you over whisk, it might split so be careful! 
  • Pipe/Spoon the Mousse into some Mixer Glasses, and leave to set in the fridge for 3-4 hours.
  • Once set, whisk together the extra double cream, and the icing sugar. Pipe onto the mousses using a 2D Closed Star Piping Tip. Once piped, add some sprinkles, and some extra Terry’s Segments to the top.


  • You can use any flavour chocolate you want instead – you don’t even have to use Terry’s Chocolate Orange.. you could use the Lindt version instead. Or, you can use Dark Chocolate in this recipe instead of Milk, but I wouldn’t advise using White as it would be far too sweet!
  • These will last in the fridge for 2-3 days, but are delicious when freshly set. Even the mixture is delicious!
  • You could add in some extra orange if you wanted, but I like it the way it is. You can also fold through some chopped up chocolate as well for texture, but they’re moussey and delicious the way they are!
  • If you find its not whipping up, the chocolate was probably too hot still. 
  • You can whip the double cream and condensed milk together till thick if you want, and then fold through the melted chocolate for an alternate method. 


Find my other Chocolate Orange & Dessert Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Ellie on June 21, 2023 at 11:58 am

    4 stars
    The first time I made this was with white chocolate, tasted AMAZING but sadly my chocolate siezed and I ended up with chunky bits of chocolate. Made it a second time using milk chocolate (I use Callebaut) was amazing and chocolate didn’t sieze. Tried to make it again this morning twice using my Callebaut milk chocolate and both batches the chocolate siezed 🙁

    It wasn’t because the chocolate was too hot as I tested it on my finger a few minutes after melting, it felt pretty cool so I don’t know what’s happened. Is there any other way to make this, maybe heating the cream and chocolate and condensed milk, cool to set then whip like a ganache?

    • Jane's Patisserie on July 18, 2023 at 2:02 pm

      Hiya – this is usually because of being whisked too quickly or the type of whisk you are using – some balloon whisks on machines can cause issues annoyingly. If you heat the cream mixture up it will likely not set the same unfortunately – but try just whisking by hand instead and see if that helps x

  2. Caitlin Maclean on December 22, 2022 at 4:21 pm

    hi i cant use condensed milk is there an alternative for this as i really want to try this recipe but wasnt sure what to use instead

  3. Dency Desai on August 23, 2021 at 11:43 pm

    can I use Nutella instead of Terrys chocolate orange?

  4. Rachael Adams on December 18, 2020 at 8:57 pm

    Hi Jane
    I’m thinking of using this and turning it into a cheesecake/mousse cake. Does the mousse set firm enough to be used like this?
    Thank you!

    • Jane's Patisserie on December 18, 2020 at 9:44 pm

      Not always – it would be much much better to just follow my chocolate orange tart recipe x

  5. Katy Stevenson on December 17, 2020 at 5:25 pm

    Hi Jane,

    I LOVE this recipe and have made it LOADS! But as an additional Christmas dessert, can this be frozen and thawed on the day? I’ve never frozen a mousse which I’m sure would freeze but unsure of the thawed result… thank you so much!

    • Jane's Patisserie on December 17, 2020 at 6:38 pm

      This mixture is the same as a no-churn ice cream mix, so it does freeze very well, but it may not have quite the same texture when thawed if that makes sense! X

  6. Fiona on December 17, 2020 at 4:43 am

    5 stars
    Hi Jane

    I made this but it split. I live in Australia and bought double cream as in recipe. However it was super think already. When i whisked it, after a few seconds it split.
    Do you know if I used the wrong cream (call it something different here)? We have one called thickened cream that u use to serve with deserts etc. Would that be better?

    Tasted yummy thou! Def want to make again.

    Thank you

    • Jane's Patisserie on December 17, 2020 at 6:35 pm

      It may be the cream, or the chocolate was too hot. As the cream is different it may be best to whip it separately just to make sure and then fold everything together instead x

  7. Stacey udale on November 25, 2020 at 3:36 pm

    Hi Jane, firstly this recipe is amazing! Made it last week and my partner and I both had a mousse every day 🤤😂 I’m wanting to make a mint version, so maybe after eight or something instead of the orange. What ingredients would you recommend, would I just use dark chocolate instead of Terry’s chocolate and add in some mint extract ? Thank you 🙂 xx

    • Jane's Patisserie on November 25, 2020 at 4:43 pm

      Yesss I would do exactly that!! xx

    • Stacey udale on November 25, 2020 at 6:57 pm

      Fab! Thank you Jane 🙂 xx

    • Dayle on December 17, 2020 at 6:28 am

      5 stars
      I made a after eight version recently using this recipe as a base. I use regular chocolate and added a drop of peppermint extract, it was delicious its just about getting the right amount of peppermint so its not over powering or too weak to notice. X

  8. Michelle on October 23, 2020 at 6:58 pm

    Does the calorie count include the topping?

    • Jane's Patisserie on October 23, 2020 at 7:21 pm

      It’s automatically calculated based on the recipe and servings, but is only an estimate so can vary.

  9. Rachael on October 22, 2020 at 9:49 am

    Hi Jane can this be frozen and then defrosted 2 weeks later to pipe into mousse pots? Also how long would they last once out the fridge at room temp? Thank you!xx

    • Jane's Patisserie on October 22, 2020 at 3:09 pm

      There is a risk in doing it that way as you would have to re-mix the mixture, but it can freeze (it makes ice cream) x

  10. Harriet Berry on July 17, 2020 at 6:24 pm

    5 stars
    Absolutely delicious, thank you! The mousse only needed to be mixed for a couple of minutes so maybe that’s where some of the below people have gone wrong. So quick and easy to make and tastes amazing!

  11. Tash on July 14, 2020 at 12:16 pm

    5 stars
    I’ve made this recipe about 10 times now and everyone absolutely loves it!! I’m trying to buy some little disposable cups to serve my next batch in- do you know roughly how many ml it is per serving?

    Thanks 🙂

    • Jane's Patisserie on July 14, 2020 at 5:23 pm

      I’m afraid not, sorry – you can change how much you put in a serving quite easily to suit whatever x

  12. Alyssa on June 1, 2020 at 4:20 pm

    5 stars
    Just made this today. Sooo good!! Although I did have to stop myself from constantly licking the mix!
    I used your second method and whipped the cream and milk together first and then added in the melted chocolate and whisked for a little bit longer to mix it together. I made a bit of an error and only bought 1 Terry’s orange which wasn’t enough chocolate but still tasted amazing. I wonder what it would be like with 1/2 and 1/2 of normal chocolate orange and dark chocolate orange. Definitely going to try that!

  13. Amanda J Davis on May 24, 2020 at 12:09 pm

    5 stars
    What a amazing recipe so easy to do and tastes delicious I use a mixture of both methods that you stated I whipped the condensed milk and double cream for a bit 1st till the choclate was slightly warm to the touch then added that and continued whisking till thick and seemed to work a treat, thank you for posting this for us all to try out xx

  14. Aliya on November 22, 2019 at 12:11 pm

    Hi, firstly can I say how much I love your recipes! They are amazing! Especially your brownies recipe, a form favourite of the family. Also do you think I could use kinder chocolate instead of choc orange for the mousse?

  15. Deb on June 2, 2019 at 6:22 pm

    Hi Jane,
    Did you use sweetened or unsweetened condensed milk?

    • Jane's Patisserie on June 2, 2019 at 8:49 pm

      Sweetened – in the UK we can only really buy sweetened! We have evaporated milk here which I think is the equivalent to unsweetened and it’s far too thin!

  16. Gill Clarke on December 23, 2018 at 8:06 am

    5 stars
    This mousse tastes and looks amazing- I added a pack of soft cheese to the mixture and used melted choc aero orange mixing in at the end – finished decorating with Terry’s orange my grandchildren will love it 😀

  17. Sweba on December 11, 2018 at 7:27 pm

    5 stars
    I just tried this recipe for the first time and made half the amount as I was a bit sceptical due to the issues other people had. However, it was amazing! I made it into dessert shots with a digestive biscuit base and everybody loved it! Cantbwait to make them for my son’s party next. Thanks Jane, xXx

  18. Razia on November 29, 2018 at 8:03 pm

    Hi I can’t find TERRY’S CHOCOLATE ORANGE MOUSSE video please can saw the video how to make it thank you.

  19. Razia on November 29, 2018 at 7:40 pm

    Hi I can’t find CHOCOLATE ORANGE MOUSSE video

    • Jane's Patisserie on November 29, 2018 at 7:54 pm

      There isn’t one, that’s why…

    • Lillian on December 14, 2020 at 12:41 pm

      Hi Jane,

      I see a few people have had problems with over whipping. How long would you suggest whipping for as an average? Will be using a hand electric whisk.

      Thank you!

    • Jane's Patisserie on December 14, 2020 at 9:31 pm

      It just needs to combine, and you need to make sure your chocolate isn’t too hot. I can’t really say a time as mixers really do vary, just don’t rush it and it’ll be fine! x

  20. Carly on December 24, 2017 at 5:28 pm

    I’ve made these ready for tomorrow’s pudding 🙂 can I do the decorating tonight or not because it’s cream? Will it hold? Thank you x

    • Jane's Patisserie on December 24, 2017 at 10:32 pm

      Hiya! If it’s double cream you’re whipping yourself it should last! Squirty cream from a can won’t. X

  21. Chloe Baker on December 23, 2017 at 6:14 pm

    Hi, I’m about to attempt this recipe. How long would you reckon the mousse would keep for?

  22. Tamara on December 17, 2017 at 6:46 pm

    Hi, I made this but it was far too sweet, not sure I I did something wrong but I followed the recipe exactly,
    I did feel like I may have overwhipped the mousse as it went a ill grainy looking but the taste and texture was still fine!
    I went ahead, popped them in the dessert pots and let set for 3 hours, then added the little topping and set for another 15/20mins,
    Where am I going wrong pls help, would live to mark these again
    Thank you!!

    • Jane's Patisserie on December 17, 2017 at 7:17 pm

      No, its a sweet recipe. And yes you over whipped it.

  23. Jodi on December 16, 2017 at 9:35 pm

    Not sure if I missed it, but how many does one batch serve. I’m making for 11…

    • Jane's Patisserie on December 17, 2017 at 8:24 am

      Serving sizes are stated above the ingredients – this makes 6-8 comfortably.

  24. Jackie on December 13, 2017 at 8:42 am

    Looks lovely but can this dessert be frozen?

    • Jane's Patisserie on December 13, 2017 at 9:20 am

      Yes! Its the same mix for a no-churn ice cream, so freezes well.

  25. MaryLee on December 9, 2017 at 4:54 pm

    What is “icing sugar”?

    • Jo on December 21, 2017 at 6:20 pm

      If you’re in America I think it’s your powdered sugar. Really fine sugar used for making butter cream etc Hope this helps.

  26. Deby Napier on December 6, 2017 at 2:09 pm

    I would love to try this however, can you possible change the measures into ozs and cups please as I am horrendous in math!
    Thank you,

  27. Melissa on December 3, 2017 at 10:58 pm

    Hi , I’m really not sure where Im going wrong! On both occasions the chocolate has instantly set into tiny little shards of chocolate!! I’m not sure if the chocolate is too hot or too cold ? Please help, I need to convince my boys I can cook!!!

    • Jane's Patisserie on December 4, 2017 at 8:06 pm

      I would say it’s slightly too cool as it’s seizing. Try it slightly warmer and see how you go! ☺️

  28. Hajra on July 29, 2017 at 9:13 pm

    Hey when making this dessert can i crush Oreo biscuits at the bottom then put the mousse or would it not taste nice x

    • Jane's Patisserie on July 30, 2017 at 4:38 pm

      Everyones tastes are different so thats up to you ?

  29. Safiyah Amir on July 23, 2017 at 11:36 am

    Where did you get your ramekins and bowls from? I would love to try this recipe! Looks delicious. Also where did u get the edible balls from?

    • Jane's Patisserie on July 23, 2017 at 4:38 pm

      The ramekins are from leftover Gü desserts, and the glasses are mixer glasses. And they’re just sprinkles!

  30. N. McCann on July 5, 2017 at 4:18 pm

    Was so excited to try this as it looked nice and easy, but I think I over whisked the mousse as it started to look a bit odd (speckled). Will it still be OK or will I have to scrap the batch?

    • Jane's Patisserie on July 5, 2017 at 5:07 pm

      Yes it might have split a little I’m afraid! You can try it, but I’m not sure how it’ll turn out!

    • Nichola McCann on July 5, 2017 at 5:20 pm

      Aw thank you. I’m aiming to try one of your no bake cheesecake recipes next week. Hopefully that turns out better than this one lol! I can cook, but baking skill seems to elude me 😛

    • Jane's Patisserie on July 5, 2017 at 7:20 pm

      Take it slowly and roll with it, don’t whip too fast and it’ll be fine! Hahah its okay, took me aaaages to start being decent haha!

  31. Wendy on June 24, 2017 at 7:24 am

    Just want to check correct amount of chocolate orange before I make this as your recipes are always a hit with the family.In the ingredients it says 225g of chocolate orange and in the instructions it says chop 2 chocolate orange which is more as each chocolate orange is 157g.

    • Jane's Patisserie on June 24, 2017 at 7:29 am

      The rest is for the topping – it’s only 225g in the mousse.

    • Nichola McCann on July 5, 2017 at 9:40 pm

      Well, I just did the taste test after letting it set for a few hours. It was really gritty and looked revolting so I ditched the whole lot. Reading up, I think my chocolate was still too hot when I poured the cream in. Added to the over whipping, I think it’s safe to class my first attempt as a disaster lol. It’s good to know that someone with your fantastic skills took a while to pick this stuff up. Gives me hope that one day I may actually produce something edible haha! 😀

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