Terry’s Chocolate Orange Mousse
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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!
Ingredients
Mousse
- 450 ml Double Cream
- 200 g Condensed Milk
- 225 g Terry's Chocolate Orange
Topping
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Terry's Chocolate Orange Segments
- Sprinkles
Instructions
- 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.
Notes
- 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.
ENJOY!
Find my other Chocolate Orange & Dessert Recipes on my Recipes Page!
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J x
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I made this at the weekend and it was absolutely amazing everyone wanted more. Thanks very much for the recipe
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?
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
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
can I use Nutella instead of Terrys chocolate orange?
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!
Not always – it would be much much better to just follow my chocolate orange tart recipe x
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!
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
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
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
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
Yesss I would do exactly that!! xx
Fab! Thank you Jane 🙂 xx
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