Orange-Infused Chocolate Mousse Pots
with Macadamia Crumb | Serves 4+
- Milk
- Gluten
- Tree Nuts
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Rich, decadent and super simple to make, these orange dark chocolate mousse pots are seriously indulgent. Leave them with enough time to set in the fridge, then top them with a super crunchy almond butter crumb and watch how quickly they'll become your favourite sweet treat. Keep an eye out... Due to recent sourcing challenges, we’ve replaced almonds with macadamias, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
macadamias
(Contains: Tree Nuts, May contain traces of allergens, Traces of Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy; )
1
orange
2 bottle
cream
(Contains: Milk; )
2 packet
Dark Chocolate Chips
(Contains: Milk, Soy, Gluten, Peanuts, Sesame, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, May contain traces of allergens; )
Not included in your delivery
50 g
butter
(Contains: Milk; )
½ cup
plain flour
(Contains: Gluten; )
2 tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Cut the butter into small cubes. In a medium bowl, add the plain flour, brown sugar and the butter. Using your fingertips, rub the butter into the flour and sugar, until the mixture resembles breadcrumbs. Transfer to a lined oven tray and spread out in a single layer. Bake until golden, 8-10 minutes.
TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!
While the crumb is baking, roughly chop the macadamias. Heat a large frying pan over a medium-high heat. Toast macadamias, tossing, until golden, 3-4 minutes. Zest the orange to get a pinch, then juice. In a second medium bowl, add the dark chocolate chips. In a medium saucepan, heat 1/2 the longlife cream over a medium heat until just steaming, 2-4 minutes. Pour the cream over the chocolate and leave to sit for 1 minute, then gently stir until melted and combined. Add a good splash of the orange juice to the chocolate and stir to combine. Set aside.
TIP: You want the cream steaming but not boiling!
In a large bowl, add the remaining longlife cream and orange zest and beat with electric beaters until soft peaks form and almost doubled in size, 4-5 minutes. Very gently fold the whipped cream into the chocolate mixture until just combined. TIP: If you don't have an electric mixer, use a metal whisk. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
Divide the chocolate mixture evenly between drinking glasses or jars. Refrigerate for 1-2 hours. Add the almonds to the butter crumb, toss to combine then store in an airtight container. When you are ready to serve, top the chocolate mousse pots with the almond crumb.
TIP: Don't worry if the mixture is a little runny, it will set in the fridge!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rich and indulgent, with some finding it sickly sweet. Several reviewers suggested adding more orange juice for a stronger citrus flavour.
- Ease of prep: Easy to make but a bit fiddly. Prepare in advance as it needs time to set in the fridge.
- Portions: Very generous servings; some suggest it could easily serve 6 instead of 4.
- Suggestions: Consider adding more orange juice to boost the citrus flavour. The crunchy crumb helps balance the sweetness.
