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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
© 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.
56 Comments
Rachael Adams
December 18, 2020 at 8:57 pmHi 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
December 18, 2020 at 9:44 pmNot always – it would be much much better to just follow my chocolate orange tart recipe x
Katy Stevenson
December 17, 2020 at 5:25 pmHi 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
December 17, 2020 at 6:38 pmThis 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
Fiona
December 17, 2020 at 4:43 amHi 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
December 17, 2020 at 6:35 pmIt 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
Stacey udale
November 25, 2020 at 3:36 pmHi 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
November 25, 2020 at 4:43 pmYesss I would do exactly that!! xx
Stacey udale
November 25, 2020 at 6:57 pmFab! Thank you Jane 🙂 xx
Dayle
December 17, 2020 at 6:28 amI 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
Michelle
October 23, 2020 at 6:58 pmDoes the calorie count include the topping?
Jane's Patisserie
October 23, 2020 at 7:21 pmIt’s automatically calculated based on the recipe and servings, but is only an estimate so can vary.
Rachael
October 22, 2020 at 9:49 amHi 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
October 22, 2020 at 3:09 pmThere 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
Harriet Berry
July 17, 2020 at 6:24 pmAbsolutely 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!
Tash
July 14, 2020 at 12:16 pmI’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
July 14, 2020 at 5:23 pmI’m afraid not, sorry – you can change how much you put in a serving quite easily to suit whatever x
Alyssa
June 1, 2020 at 4:20 pmJust 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!
Amanda J Davis
May 24, 2020 at 12:09 pmWhat 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
Aliya
November 22, 2019 at 12:11 pmHi, 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?
Deb
June 2, 2019 at 6:22 pmHi Jane,
Did you use sweetened or unsweetened condensed milk?
Deb
Jane's Patisserie
June 2, 2019 at 8:49 pmSweetened – 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!
Gill Clarke
December 23, 2018 at 8:06 amThis 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 😀
Sweba
December 11, 2018 at 7:27 pmI 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
Razia
November 29, 2018 at 8:03 pmHi I can’t find TERRY’S CHOCOLATE ORANGE MOUSSE video please can saw the video how to make it thank you.
Jane's Patisserie
November 29, 2018 at 8:40 pmThere is NO VIDEO!
Razia
November 29, 2018 at 7:40 pmHi I can’t find CHOCOLATE ORANGE MOUSSE video
Jane's Patisserie
November 29, 2018 at 7:54 pmThere isn’t one, that’s why…
Lillian
December 14, 2020 at 12:41 pmHi 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
December 14, 2020 at 9:31 pmIt 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
Carly
December 24, 2017 at 5:28 pmI’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
December 24, 2017 at 10:32 pmHiya! If it’s double cream you’re whipping yourself it should last! Squirty cream from a can won’t. X
Chloe Baker
December 23, 2017 at 6:14 pmHi, I’m about to attempt this recipe. How long would you reckon the mousse would keep for?
Jane's Patisserie
December 24, 2017 at 8:29 am3 days x
Tamara
December 17, 2017 at 6:46 pmHi, 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
December 17, 2017 at 7:17 pmNo, its a sweet recipe. And yes you over whipped it.
Jodi
December 16, 2017 at 9:35 pmNot sure if I missed it, but how many does one batch serve. I’m making for 11…
Jane's Patisserie
December 17, 2017 at 8:24 amServing sizes are stated above the ingredients – this makes 6-8 comfortably.
Jackie
December 13, 2017 at 8:42 amLooks lovely but can this dessert be frozen?
Jane's Patisserie
December 13, 2017 at 9:20 amYes! Its the same mix for a no-churn ice cream, so freezes well.
MaryLee
December 9, 2017 at 4:54 pmWhat is “icing sugar”?
Jo
December 21, 2017 at 6:20 pmIf you’re in America I think it’s your powdered sugar. Really fine sugar used for making butter cream etc Hope this helps.
Deby Napier
December 6, 2017 at 2:09 pmI 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
Melissa
December 3, 2017 at 10:58 pmHi , 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
December 4, 2017 at 8:06 pmI would say it’s slightly too cool as it’s seizing. Try it slightly warmer and see how you go! ☺️
Hajra
July 29, 2017 at 9:13 pmHey 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
July 30, 2017 at 4:38 pmEveryones tastes are different so thats up to you ?
Safiyah Amir
July 23, 2017 at 11:36 amWhere 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
July 23, 2017 at 4:38 pmThe ramekins are from leftover Gü desserts, and the glasses are mixer glasses. And they’re just sprinkles!
N. McCann
July 5, 2017 at 4:18 pmWas 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
July 5, 2017 at 5:07 pmYes 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
July 5, 2017 at 5:20 pmAw 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
July 5, 2017 at 7:20 pmTake 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!
Wendy
June 24, 2017 at 7:24 amJust 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
June 24, 2017 at 7:29 amThe rest is for the topping – it’s only 225g in the mousse.
Nichola McCann
July 5, 2017 at 9:40 pmWell, 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! 😀