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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
3 Ingredient Mousse that makes a Heavenly, Showstopping Dessert – Chocolate Orange Mousse is my new favourite treat!
- 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.
ENJOY!
Find my other Chocolate Orange & Dessert Recipes on my Recipes Page!
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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.
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?
Hi Jane,
Did you use sweetened or unsweetened condensed milk?
Deb
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!
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 😀
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
Hi I can’t find TERRY’S CHOCOLATE ORANGE MOUSSE video please can saw the video how to make it thank you.
There is NO VIDEO!
Hi I can’t find CHOCOLATE ORANGE MOUSSE video
There isn’t one, that’s why…
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
Hiya! If it’s double cream you’re whipping yourself it should last! Squirty cream from a can won’t. X
Hi, I’m about to attempt this recipe. How long would you reckon the mousse would keep for?
3 days x
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!!
No, its a sweet recipe. And yes you over whipped it.
Not sure if I missed it, but how many does one batch serve. I’m making for 11…
Serving sizes are stated above the ingredients – this makes 6-8 comfortably.
Looks lovely but can this dessert be frozen?
Yes! Its the same mix for a no-churn ice cream, so freezes well.
What is “icing sugar”?
If you’re in America I think it’s your powdered sugar. Really fine sugar used for making butter cream etc Hope this helps.
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,
Deby
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!!!
I would say it’s slightly too cool as it’s seizing. Try it slightly warmer and see how you go! ☺️
Hey when making this dessert can i crush Oreo biscuits at the bottom then put the mousse or would it not taste nice x
Everyones tastes are different so thats up to you ?
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?
The ramekins are from leftover Gü desserts, and the glasses are mixer glasses. And they’re just sprinkles!
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?
Yes it might have split a little I’m afraid! You can try it, but I’m not sure how it’ll turn out!
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 😛
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!
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.
The rest is for the topping – it’s only 225g in the mousse.
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! 😀