Milk chocolate orange mousse pots {Terry's Chocolate Orange Cookbook}

A chocolate orange is not just for Christmas

Because I’m worried that I’ve overused the words ‘chocolate’ and ‘orange’ before I’ve even employed a single full stop, let’s start with a tangent.

My oven is broken. And if anyone can name something more ‘January’ than a broken oven, I’d love to hear it. Yes - the exact week I rediscovered my baking mojo, launched a new newsletter and intended to hurtle back into my kitchen to test a hundred and one new ideas also turned out to be the week my oven finally gave up it’s (admittedly tired, whirring and hotspot prone) ghost. Our very efficient landlord has ordered us a new one and I’m sure it’ll be a marked improvement, but the old oven and I have been through a lot together - we tested a book, we shot a book, we made many many wedding cakes, we once nearly burnt down the flat when I accidently grill a rogue piece of baking paper. I’m excited for my new oven era, but I’ll miss that old guy too.

Thankfully, the team at Harper Collins kindly sent me a copy of The Terry’s Chocolate Orange Cookbook just before Christmas. A book unwaveringly dedicated to the chocolate orange, and one I never knew was sorely lacking from my collection. A neat little tome comprising 60 ‘smashing’ (I can’t) chocolate orange recipes, and teaming with oven-free dessert ideas. I’ve already earmarked the chocolate-speckled gingerbread loaf (yum) and the bread & butter chocolate orange pudding (also yum) for when the new oven lands - but in the absence of said baking utensil, I decided to make the velvety chocolate orange mousse.

A side note that the recipes in this book would be perfect if you’re the kind of person that still has chocolate oranges leftover from Christmas. I am not, and recipes for ‘leftover wine’ and ‘leftover Christmas chocolates’ will never resonate in this house - we drink the wine, we eat chocolate. The end.

So I bought new chocolate oranges to make this recipe, and can confirm they were very easy to track down in January. This recipe is adapted from the one in the book, which uses white chocolate orange pieces. It would be delicious with white - or dark, too - and I halved the recipe, which still made six small tumbler and espresso mugs full.

125g double cream

1 medium free-range egg white

90g milk chocolate orange (I used one of the bars, as they’re exactly 90g)

Grated orange zest & chocolate (optional)

Chocolate orange segments (optional)

Whip the cream in a bowl until it forms soft peaks. I do this by hand for small amounts to ensure it doesn’t go over - you want it to be thick and voluminous, but still smooth and viscose enough to fall off a raised spoon. Remember it will thicken further as it sits after you’ve whipped it, so if in doubt, go under not over.

Separately, set a bowl over a pan of boiled water (not on the heat). Chop up the chocolate and place it in the bowl. Allow it to melt slowly, stirring occasionally to help it along. If it needs more heat, but the pan back over a low heat for a minute or so, then turn off the flame and allow the residual heat of the water to melt the chocolate.

Whip the egg whites until the are stiff and have formed soft peaks (see whisk picture).

Fold the cream and chocolate together gently until smooth and glossy. Add the egg whites, and fold until incorporated, trying your best to retain the air and not to over mix.

Spoon the mixture into glasses, espresso cups or ramekins. Top with grated chocolate and orange zest. Chill in the fridge for 3-4 hours before serving.

I hope you’ve enjoyed my first recipe post! I feel rusty but happy to back in the saddle. I’ll be sharing at least two recipes a month, plus a round up of what I’ve been loving - think restaurants, cookbooks, products, brands and articles. Remember to subscribe if you haven’t already, and any shares are hugely appreciated - they really do help others find my work.

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