How To Make Chocolate Mousse With Terry’s Chocolate Orange
This chocolate orange mousse is incredibly rich, creamy and so easy to make. You only need two simple ingredients (and no eggs) to make this dessert that’s perfect for any occasion.
Light, airy and bubbly chocolate orange mousse that’s incredibly smooth and velvety. It’s a timeless decadent dessert that will satisfy all your chocolate cravings!
Chocolate and orange are two flavours that marry well together, made into a mousse is a dessert you need to try. This recipe is perfectly rich, creamy and is an easy dessert anyone can make. It only takes 15 minutes to prepare and it’s a great make-ahead dessert you can set in individual portions.
What Chocolate Can I Use?
To make this mousse, I always use Terry’s chocolate orange. It’s a combination of milk chocolate and natural orange extract, which gives a delicious chocolatey orange taste.
If you can’t get your hands on Terry’s chocolate orange, you can use any type of orange flavoured chocolate. Or you can buy them here on Amazon.
You can of course use any chocolate you like; this recipe also works well with other flavours like dark chocolate and white chocolate. You don’t have to stick with a chocolate orange flavour despite how good it tastes.
Watch How To Make It
2 Ingredient Chocolate Mousse (Recipe Ingredients)
This recipe is so popular because you only need 2 ingredients to make it.
Traditional mousse recipes involve separating eggs, water baths or using gelatin, but not this one! This recipe is egg free, super-fast and pretty much effortless.
Below are the ingredients needed to make this dessert:
- Terry’s Chocolate Orange: Terry’s chocolate orange is a popular orange flavoured chocolate.
- Double Cream (whipping cream): The cream is whisked using an electric whisk to help incorporate air into the mousse to get a light, bubbly and airy texture.
How To Make Chocolate Orange Mousse
Below is a step-by-step guide on how to make 2 ingredient chocolate orange mousse, full recipe instructions are on the recipe card at the bottom.
The first step is to melt the chocolate orange and 100ml of double cream together until melted and mixed well. Set the chocolate aside for later use, it will also cool down in this time.
I usually melt the ingredients in the microwave on a medium to high heat, stopping the microwave every 20 seconds and mixing the ingredients together each time. If you’re using a saucepan, heat the cream until it starts to bubble, then turn the heat off, add the chocolate and mix till melted.
In a separate mixing bowl, whisk the double cream on a high setting until the cream doubles in size, thickens and forms soft peaks. Try to avoid overwhipping the cream as this can result in the cream splitting.
Using a spatula gently fold half of the whipped cream into the chocolate mixture. Then add the remaining whipped cream to the bowl and fold till evenly distributed.
Tip: Folding the mixture can take a long time. To quicken the process, when the cream and chocolate is nearly combined, I whisk the mixture for around 5 seconds using an electric whisk. This smooths out the mixture and gets rid of any lumps of whipped cream.
Pipe or spoon the mixture into glasses or cups and leave to cool in the fridge for 2 hours.
Tip: Wipe the rim and top of the glass with mildly wet kitchen towel (tissue) to get rid of any smudges.
Step Five: (Optional)
Before serving the chocolate orange mousse add any toppings of your choice. I sprinkled cocoa powder on top.
My Top Tips
If you want this chocolate mousse recipe even richer, add in a couple pieces of dark chocolate with a strong cocoa percentage. When melting the chocolate have a taste and add more dark chocolate if necessary. This will also give the mousse an attractive dark rich colour.
Instead of Terry’s milk chocolate orange you can use Terry’s dark chocolate orange, I can’t seem to find them in the shop but everything is on Amazon.
Using milk chocolate orange can be quite indulgent and sweet. You can make the mousse less sweet by using less chocolate. You could also half the amount of Terry’s chocolate orange used and replace it with dark chocolate with a strong cocoa percentage.
If you want to make this mousse alcoholic, a small addition of orange liqueur makes a big difference!
There are so many ways to decorate the chocolate mousse once set. You can add dried fruit like raspberries, whipped cream, chocolate, sprinkles or cocoa powder like what I did.
Use a big mixing bowl to melt the chocolate as the whipped cream will be added to it at a later stage.
How To Store & How Long Do They Last?
Keep the mousse in the fridge for up to 3 days. If you’re making this dessert ahead of time, cover with cling film and decorate just before serving.
The longer the mousse is in the fridge the firmer it becomes, if you’re making this dessert ahead of time leave it at room temperature for 20 to 30 minutes before serving.
More No Bake Recipes
Terry’s Chocolate Orange Mousse (No Egg)
- 300 ml Double Cream
- 150 g Terry's Chocolate Orange
- Add the chocolate orange and 100ml (⅓) of double cream into a large mixing bowl.
- Heat in the microwave on a medium to high heat, stopping every 20 seconds mixing the ingredients together each time until melted. Set the chocolate aside for later use and allow it to cool down.
- In a separate mixing bowl, whisk the double cream on a high setting until the cream doubles in size, thickens and forms soft peaks.
- Using a spatula gently fold half of the whipped cream into the chocolate mixture. Then add the remaining whipped cream to the bowl and fold till evenly distributed.
- Whisk the mixture for around 5 seconds to ensure that the chocolate and cream is evenly distributed.
- Pipe or spoon the mixture into glasses or cups and leave to cool in the fridge for 2 hours.
- Before serving the chocolate orange mousse add any toppings of your choice.
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