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Chocolate orange mousse pie

Chocolate orange mousse pie

Suzy Pelta

Recipes by
Suzy Pelta


200g ginger biscuits, crushed to crumbs

100g digestive biscuits, crushed to crumbs

175g melted margarine

200g dark chocolate

4 eggs, separated

40g caster sugar

1 egg white

1½ tsp orange extract

grated chocolate, glitter, honeycomb and popping candy to decorate

Let's get started...

  1. Grease and line the base of a 26cm fluted tin. Tip the ginger and digestive biscuits into a bowl and add the margarine. Mix together and press the biscuits into the base of the tin using the back of a spoon. Chill in the fridge for 1 hour until set.
  2. Melt the chocolate in a bowl set over a pan of gently simmering water.
  3. Whisk the egg yolks and caster sugar together, to a thick custard like consistency.
  4. In a separate, spotlessly clean bowl, whisk the 5 egg whites until stiff.
  5. Stir the melted chocolate into the egg yolk mixture. Using a metal spoon, add one spoonful of the egg whites and beat into the chocolate mixture to loosen.
  6. Add the orange extract. Gently fold in the remaining egg whites, keeping as much air in the mixture as possible.
  7. Pour the mixture over the biscuit base and chill in the fridge for at least 3 hours.
  8. Just before serving, top the mousse pie with grated chocolate, glitter or popping candy. Store in the fridge for up to 3 days.

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