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Chocolate Orange Mousse Serves 6

Submitted by Tabby 11 June 2009

Keep in fridge until ready to serve.



1 Chocolate Swiss Roll Thinly sliced,300g/11oz tin Mandarin oranges,1 orange jelly,1 smll tin evaporated milk chilled in the fridge for 24Hrs,150ml/ 5fl oz double cream whipped until thick.


Line a 9 cake tin (must be at least 2 deep) with slices of swiss roll.
Drain juice from oranges & make up to
300ml / 10fl oz with boiling water.
Dissolve jelly in liquid & allow to cool but not to set.
Whip evaporated milk until thick & gradually add the jelly liquid whisking all the time.
Pour the mixture into the cake tin then into the fridge to set.
Turn out onto a plate, cover with the whipped cream & decorate with the Mandarin oranges.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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