Orange Chocolate Munchkin-Pumpkin Mousse

Hello and Happy Halloween!!





I must make a confession. I am a bit of a scrooge when it comes to Halloween, I have never been adept at vampire/ witch/ zombie make up and I find the whole “holiday” a tad overrated. However I adore the themed baking/ cooking/ mousse making opportunities that it creates so I couldn’t let Halloween pass without sharing a recipe here.

Most years I make and decorate cup cakes, but the lack of cake tins in my student kitchen was a blessing in disguise and I was forced to create something new and requiring fewer utensils. Thus these chocolate mousse filled oranges were invented.

This recipe quite simply requires you to make the mousse, scoop out an orange, practice your pumpkin carving skills and sprinkle over sweets to add a little crunch. I chose crumbled crunchie bars (honeycomb) as it’s orange colour had the desired halloweeny effect but feel free to throw on your preferred sweet. Hopefully your mousse mixture will set enough so that it does not leak out of the orange but if not just pretend it was an intentional gory effect, no one will know!





Makes 5

45 minute prep

4 hour min refrigerating 


  • 5 oranges
  • 4 eggs
  • 120g orange chocolate
  • 2 crunchie bars (or equivalent)


  1. Melt your chocolate in a glass bowl over a saucepan of simmering water, or microwave it if you are careful to not let it burn. Set the melted choc to one side to cool.
  2. Separate the egg whites into a large mixing bowl and whisk until soft peaks have formed. Keep the egg yolks to one side.
  3. Once the chocolate has cooled use a table spoon to stir in the eggs yolks until fully combined.
  4. Gradually and carefully fold in the egg white into the chocolate mixture until these too are combined. This mixture should be light and containing air bubbles so take care with this stage. Put the mousse in the fridge to cool and set.
  5. Cut the top off your oranges and scoop out the insides and then wash it out to get rid of any residue. Carefully use a small but sharp knife to carve shapes into your oranges – I went for the classic pumpkin face but you can really do anything!
  6. Divide the mousse mixture between your oranges and then refrigerate for at least 4 hours.
  7. When ready to serve crush up a crunchie or honeycomb and sprinkle it over the mousse to decorate.

I hope that you have fun making this recipe and have a terrifying Halloween. 

A huge thank you to my Halloween helpers for assisting me in the kitchen today! x


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