Cakes are great, but sometimes a no-bake dessert is the way to go, which is how I ended up making this chocolate orange dessert glass!
I decided last minute to make a Sunday roast for my family, and I needed a dessert for after, but I didn’t fancy standing over the oven all morning considering I’d be doing that all afternoon cooking the meat!
To be honest, I’m supposed to be on a diet too, and I wanted to make something that I knew was going to be gone after the meal, as I have no will power! It would have been a nightmare if I’d still have had another half of a cake to eat over the next few days!
Thats why I made these 4 dessert glasses! I hadn’t made anything with chocolate orange for ages, so it would have been rude not to!
So, it’s pretty much a cheesecake in a glass… that tastes like Terry’s Chocolate Orange. What’s not to like?
I made these at 11am, dinner was served at 4pm which meant they were ready to eat as soon as we wanted them. That’s so much easier than when you’re baking something, have to keep going back to check on it, take it out the oven at specific times, wait for it to cool and then go ahead and decorate it.
Its so simple to make too, there’s very little that you could do wrong. If you follow this recipe carefully, you’re laughing!
Give it a go and see what you think!
Here’s how I made my chocolate orange dessert glasses
* This post contains affiliate links.
Ingredients (serves 4)
100g digestive biscuits
200m double cream + 100ml for topping
200g Cream cheese
75g icing sugar + 25g For topping
1 Terry’s chocolate orange
What you’ll need to make these chocolate orange desserts
Electric hand whisk
4 Dessert glasses
Large drop flower nozzle
1. Firstly, melt the butter in a saucepan over a low heat.
2. Crush digestive biscuits either in a food processor or in a dish with a rolling pin until fine crumbs form.
3. Pour the melted butter into the biscuits with half a teaspoon of orange extract, mix together and divide evenly between 4 dessert glasses.
4. Press the biscuit base down into the glass with a spoon and place the dessert glasses in the fridge while going on to the next step.
5. In a mixing bowl. Whip 200ml double cream with an electric hand whisk until stiff peaks form.
6. Add cream cheese and 75g icing sugar and whisk until combined.
7. Take a whole Terry’s chocolate orange, take 4 individual segments out and put them to one side for later, and melt the rest, slowly in a glass dish over a pan of hot water on the hob.
8. Once the chocolate is fully melted, pour it into the cheese and cream mixture and fold in with a spoon or spatula.
9. Divide the mixture between the four dessert glasses, cover with clingfilm and continue to refrigerate for 4+ hours or overnight.
10. Before serving, take 100ml double cream and whisk until stiff peaks form.
11. Add 25g icing sugar and a couple of drops of orange food colouring and mix in.
12. Place the orange cream in a piping bag with a large nozzle. I used the JEM 1B drop flower nozzle which I’ve linked for you in the ‘what you’ll need’ section.
13. Before serving, pipe an orange cream swirl on the top of each dessert and complete by placing 1 segment of Terry’s chocolate orange in the middle of the swirl.
If you liked this recipe, you may also like my Terry’s Chocolate Orange Cupcake recipe! (Click here to read it.)