Chocolate mousse and orange marmalade

Premiumising your desserts on the menu turns them into tasty musthaves. Here's a very easy recipe, using the Callebaut® mousse premix. Sure, you can also serve it with homemade mousse from scratch.


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Orange nuts & marmelade

ingredients preparation
  • 500g
  • 100g
    glucose syrup
  • 600g
  • Q.S.
    orange peel slices

Bring to the boil and leave the orange peels to simmer.

  • Q.S.
    raisin and nut mix

Grill the nuts. Chop roughly and mix in the marmelade.

Dark chocolate mousse

ingredients preparation
  • 400g
  • 500g

Mix together and beat for 5 minutes. Leave to cool for 2 hours.

Finishing and presentation

Scoop a quenelle of dark chocolate mousse and dress it up in the middle of a dessert plate. Finish with a crunchy biscuit and the orange marmelade.

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