Serves: 8
Preparation time:
Cook time:
For the Mousse
Melt the chocolate oranges in the microwave in 30 second intervals. Then set aside to cool for a few minutes.
Crush the biscuits in a bag with a rolling pin until they are fine crumbs.
Whip the fresh Dale Farm cream, condensed milk, melted chocolate and orange extract in a stand mixer (or with a hand mixer) for a few minutes, until it thickens up and holds its shape in the bowl.
If using Easter eggs to serve, split them in half. Add a tablespoon of the crushed biscuits into the bottom of the eggs (or into glasses).
Gently pour in the chocolate mixture and give the eggs a little shake to smooth out the tops.
Place into the fridge to chill for a few hours or overnight.
For the topping
Whip the Dale Farm cream and icing sugar with a balloon whisk - don’t overwhip or it will split!
Add the mixture into a piping bag fitted with a star nozzle and pipe on top of each mousse.
Add a segment of Terrys chocolate orange and a Cadbury Mini Egg to the cream, then finally sprinkle with crushed flake.
Serve and enjoy!
6 chocolate biscuits, crushed (Jill used chocolate Hob Nobs for the oaty texture)
1 1/2 Terrys chocolate oranges - (Jill used 1 dark and 1/2 of a regular chocolate orange)
400g double cream
250g condensed milk
1/2 tsp orange extract (optional)
To decorate
1/2 Terrys chocolate orange, to decorate
100ml double cream
1 tbsp icing sugar
8 Mini orange Smartie Eggs or any of your choice
1/2 chocolate flake, crushed
Small Easter eggs, to serve
