Chocolate Orange Mousse

Chocolate Orange Mousse

These chocolate orange mousse cups are guaranteed to impress both your vegan and non-vegan friends. Filled with rich, chocolatey goodness, the orange skins are a fun serving option if you want to try something a bit different!

These will last in the fridge for a few days. We recommend serving with whipped coconut cream and chocolate trimmings, but feel free to experiment with fruits, seeds and any of your favourite toppings.

Makes 4 cups.


75g dark chocolate (plus a little extra for decoration)
1 avocado peeled and stone removed
2 tbsp maple syrup
Can of coconut milk
1/4 cup orange juice
1 tsp orange zest
1 tsp vanilla extract
2 large oranges

Chocolate Orange Mousse


1. Place a can of coconut milk in the fridge to set the cream. This can take up to a few hours depending on the quality of the coconut milk.

2. Slice the two large oranges in half, then remove the segments and skin from the inside of the oranges using a spoon. I use a bowl underneath the oranges to catch all the yummy juice to drink later!

3. Then, place a heatproof bowl in the mouth of a pan containing roughly an inch of hot water. Melt the chocolate in the bowl, stirring occasionally. Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool slightly while you carry out the next steps.

4. Remove the can of coconut milk from the fridge and remove the solid cream that has set at the top of the can.

5. Place 1/2 cup of the coconut cream in a food processor. Then add the avocado, maple syrup, orange juice, orange zest and vanilla extract, and pulse until smooth.

6. Add in the melted chocolate and pulse for a further 15-20 seconds.

7. Transfer the mousse mixture to the orange halves and place in the fridge to set for at least 30 minutes.

8. When you are ready to serve, remove the mousses from the fridge and top with the remaining coconut cream and grated dark chocolate.

Magimix 4200XL (buy here)


Churros with Chocolate Orange Dipping Sauce


Makes 16 churros.


1 cup water
2 tbsp vegetable oil
1 cup plain flour
3 cup cups vegetable oil for deep fat frying
1/2 tsp cinnamon
3 tbsp sugar
80g dark chocolate (suitable for vegans)
1/2 cup soya milk
Zest of a medium orange

You will also need:
A piping bag or food bag
Piping nozzle (we use Wilton 1M)


– Full recipe

Posted by So Vegan on Wednesday, 14 December 2016


1. Pour 3 cups vegetable oil into a pan and heat on a medium-high temperature. The oil should be over 1 inch deep so you might need more oil depending on the size of your pan.

2. Meanwhile, in a small pan heat the water and 2 tbsp vegetable oil until it starts to simmer, then remove from heat and add in the flour. Stir vigorously until mixture is smooth and forms a ball, then leave to cool so that it can be handled.

3. Transfer the churro mixture into a piping bag with a star-shaped tip. Twizzle the top of the piping bag so the mixture is tight in the bag and start piping 10cm long churros. Carefully use a pair scissors to cut the end of each churro.

4. When the oil is hot enough, transfer the churros into the pan 2 or 3 at a time and fry until golden brown. Test the oil using a small amount of leftover mixture from the churros. If the mixture turns golden within a minute, then the oil is hot enough.

5. Remove churros from the oil and place on a paper towel.

5. In a small bowl combine the cinnamon and sugar, and coat each churro.

6. To make the chocolate orange dipping sauce, heat the soya milk and orange zest in a small pan and remove from the heat when it’s about to simmer. Add in the chocolate and stir until smooth.

7. Serve the churros with the chocolate orange dipping sauce.