![Chocolate Orange and Lemon Mousse Dessert Cups Recipe](https://lilyobriens.com/media/magefan_blog/Dessert_Cups-1_SQ.jpg)
Ingredients
- 2 x 110g Lily O’Brien’s Milk Chocolate Orange Share Bags
- 450ml double cream
- 1 tsp vanilla extract
- 2 large oranges
- 80g lemon curd
- 30g icing sugar
![](https://lilyobriens.com/media/wysiwyg/Dessert_Cups-3_SQ.jpg)
![](https://lilyobriens.com/media/wysiwyg/Dessert_Cups-3_SQ.jpg)
Method
- Place two chocolate discs to one side for later then break the remaining discs in half and place into a large jug or bowl.
Pour 200ml of the double cream into a small pan and heat gently on the hob until it’s just simmering, then pour the cream over the chocolate and leave to stand for 1 minute.
Add the vanilla extract and stir the warm mixture gently until all of the chocolate has melted into the cream and leave to cool.
Remove strips of rind from one of the oranges using an orange rinder or vegetable peeler, wrapping it in a piece of plastic wrap or a small airtight container and place in the fridge for later.- Peel the skin and pith from the oranges and separate the segments, removing any pips and any remaining pith, then slice each segment into three chunks.
- Divide the orange chunks equally between 4 cups or ramekins. Pour over the chocolate mixture then place into the fridge for 2 hours to firm up.
- Using a stand mixer, place the remaining double cream, lemon curd and icing sugar into the bowl and using the whisk attachment, whisk for 2 minutes until you have a thick lemon mousse mixture.
- Spoon the mousse into a disposable piping bag and snip off the end so you have a 2cm wide hole. Remove your cups from the fridge and pipe the mousse over the top of the chilled chocolate orange layer.
- Place the cups back into the fridge for 2-3 hours or alternatively overnight.
- To decorate, slice the two saved chocolate discs in half and place one half into the top of each dessert, along with a sprig of mint and some of the peeled orange rind.
Find more delicious chocolate recipes here