Make this rich set chocolate mousse with orange segments, then check out our chocolate orange pots, classic chocolate mousse, white chocolate mousse, chocolate mousse cake and more chocolate dessert recipes.


  • 4 oranges
  • 250ml whole milk
  • 125ml double cream
  • 150g egg yolks (about 11 eggs, freeze the whites for another recipe)
  • 165g caster sugar
  • 110g dark chocolate (at least 70% cocoa solids)
  • 50ml extra-virgin olive oil
  • sea salt
  • 50ml Italian orange liqueur (such as Gran Gala or Aurum)
  • fennel pollen, to garnish (optional)


  • STEP 1

    Zest two of the oranges, then juice them – you’ll need 100ml. Tip the milk, cream and orange zest into a pan. Bring to a simmer over a low heat. In a heatproof bowl, whisk together the egg yolks and 115g of the sugar for 2-3 mins until thick. Slowly pour in the hot milk, whisking. Return the mixture to the pan and simmer, stirring for 5-7 mins until you have a lightly thickened custard.

  • STEP 2

    Put the chocolate in a food processor and pulse to break into small chunks. Pour the hot custard over the chocolate and blitz until you have a thick chocolate custard. With the motor running, slowly drizzle in the olive oil and a pinch of sea salt. Divide the mixture between six small serving bowls or ramekins. Leave to cool slightly, then chill in the fridge for 2 hrs until set.

  • STEP 3

    Peel the remaining two oranges, removing the piths. Cut into segments, then large chunks. Put in a bowl. Spread the rest of the sugar over the base of a large pan over a medium-low heat. Cook until the sugar melts and begins to caramelise, swirling the pan to ensure it dissolves evenly. When the sugar is a light amber, add half the orange liqueur and all the orange juice, stirring. Over a low heat, allow any caramel that has hardened to melt again. Pour into a bowl and cool, then pour this over the orange segments, adding the remaining liqueur.

  • STEP 4

    Remove the mousses from the fridge 30 mins before serving. Spoon over the orange segments and a little of the liquor. Drizzle with olive oil and sprinkle with fennel pollen, if using.

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