Chocolate Orange and Lemon Mousse Dessert Cups Recipe



  • 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 



  • 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.

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