RECIPE: White chocolate and orange mousse cake

Light and zesty this creamy booze-laced mousse cake is an decadently indulgent treat.

I made it for New Year’s Eve and it did not disappoint with one friend declaring it the best cake she had ever tasted. If that’s not a recommendation I don’t know what is.

Thankfully it is actually incredibly straightforward to make with surprisingly few ingredients.

White chocolate and orange mousse cake
White chocolate and orange mousse cake


(Serves 10)

  • 300ml double cream
  • 300ml greek yoghurt
  • 450g white chocolate
  • Zest of one orange
  • Orange liqueur (Grand Marnier or Cointreau)
  1. Line a loose bottomed tin with greaseproof paper and lightly butter the sides.
  2. Break up the chocolate and melt in a basin over a pan of hot water along with half of the cream.
  3. Allow the chocolate and cream to melt slowly for about 30 to 40 minutes. DO NOT STIR.
  4. Whip the remaining cream until it forms soft peaks.
  5. Grate the zest of an orange and soak in about 2 tablespoons of orange liqueur.
  6. Once the chocolate has melted remove from the heat and beat in the greek yoghurt.
  7. Fold in the whipped cream and orange zest mixture and stir into a smooth mixture.
  8. Pour the mixture into the tin and freeze.
  9. Remove from the freezer about an hour before serving gently turning out of tin onto plate once it has thawed slightly.
  10. Grate zest on top of cake and serve.

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